Thai grilled chicken
Ready in around 25 mins
- Energy: 2276kj (544Kcal)
- Protein: 46g
- Carbohydrate: 51g
- Fat: 18g
- Contains: Gluten, Peanuts, Fish, Soy, Sesame
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BEFORE COOKING:
Boil the kettle.
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1. TO PREPARE THE NOODLES:
Place the rice noodles in a bowl and cover with boiling water. Leave for 2-3 mins then separate any clumps with a fork and drain into a colander.
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2. TO PREPARE THE VEGETABLES:
Rinse the bok choy under running water. Cut off the root, slice the stalks into 1 cm slices and roughly chop the leaves keeping separated. Roughly chop the coriander leaves including the stalks.
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3. TO COOK THE THAI GRILLED CHICKEN:
Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Cut the thigh into 4 even pieces. Spray a non-stick wok or high sided frying pan with oil and place on a medium-high heat. Once hot add the chicken pieces to the pan and brown for 3-4 mins each side. Pour in the lemongrass marinade and turn to coat well. Cook for another 1-2 mins until the marinade starts to char a bit and the chicken is cooked through. Remove from the pan, cover and keep warm.
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4. TO COOK THE NOODLES:
Wipe out the pan, re-spray with oil and place on a medium-high heat. Once hot add the bok choy stalks. Cook stirring regularly for 2-3 mins. Add the bok choy leaves, peas and hlaf of the noodles. Stir fry for 1-2 mins. Pour in the peanut dressing, stir to combine and remove from the heat. Add the mung beans, half the coriander and toss to combine.
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TO SERVE:
Place the noodles into a bowl and top with Thai grilled chicken. Sprinkle over crispy shallots and peanuts and remaining coriander.
- 1 pack of free-range chicken thighs
- 1 pack of rice noodles
- 1 pot of peanut dressing
- 1 pot of lemongrass marinade
- 1 sachet of crispy shallots and peanuts
- 1 bag of mung beans
- 1 bag of bok choy
- 1 pot of peas
- 1 bag of coriander
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