Chicken thighs with cucumber & cashew salad
This sweltering chicken and cool noodle plate of mixed greens consolidates splendid lime and bean stew flavors to zest up a late spring lunch.
Each serving gives 544kcal, 42g protein, 60g starch (of which 17g sugars), 15g fat (of which 3g soaks), 3g fiber and 3.3g salt.
Planning time ==> under 30 mins
Cooking time ==> 10 to 30 mins
Serves ==> Serves 4
Ingredients
For the zesty chicken thighs
- 3 tbsp angle sauce
- naturally ground dark pepper, to taste
- 3 garlic cloves, peeled, squashed
- 2 vast red chillies, finely slashed
- 2 tsp sugar
- 8 chicken thighs, bone and skin evacuated
- 2 tbsp vegetable oil
For the cucumber and cashew serving of mixed greens
- 3 tbsp lime juice
- 3 tbsp caster sugar
- 200g/7oz vermicelli rice noodles
- 2 cucumbers, divided and daintily cut
- little modest bunch crisp mint takes off
- 4 spring onions, cut finely
- 2 tbsp cashews, pounded
Method
1-For the zesty chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl.
2-In a different bowl, pour a large portion of the marinade over the chicken thighs. Cover with stick film and refrigerate for 20 minutes. Save whatever is left of the marinade.
3-For cucumber and cashew serving of mixed greens, make a dressing by including the lime squeeze and sugar to the saved marinade, blending until the point that the sugar has broken up.
4-In a warmth confirmation bowl, cover the vermicelli with bubbling water and leave for a moment or so until the point when the noodles have relaxed.
5-Drain and wash the noodles under icy water. Blend the depleted noodles in a huge bowl with the cucumber, mint, spring onions, cashews and the dressing until the point that very much joined.
6-Remove the chicken thighs from the marinade, shaking off any abundance. Sear the chicken thighs in the oil in a vast skillet over medium-high warmth for 3-4 minutes on each side, or until cooked through. (You may need to do this in bunches.)
7-To serve, isolate the cucumber and cashew plate of mixed greens among four plates, cut the chicken and place nearby.
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