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Lime chicken with cellophane noodles
Lime chicken with cellophane noodles
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Ingredients:
  • 200g (2 pkts) cellophane noodles (rice vermicelli)
  • 1.5kg chicken breast
  • 18.20 gm peanut oil
  • 2 red capsicum
  • 1 large red onion
  • 1 telegraph cucumber
  • 1 bunch fresh mint
  • 100g (1/2 cup) unsalted roasted peanuts, coarsely chopped, to garnish
Instructions:
  • Preheat oven to 180°C for the perfect cooking temperature.
  • Immerse the cellophane noodles in water for 30 minutes or as per the instructions on the packet.
  • Trim the chicken fillets. Heat peanut oil in a large frying pan over high heat. Sear the chicken in 2 batches in the hot pan for 2 minutes on each side until golden brown.
  • Transfer the contents from the pan to a baking tray lined with parchment paper. Bake in a preheated oven for 8-10 minutes or until the chicken is cooked through. Loosely cover with foil and chill in the refrigerator until needed.
  • Prepare the capsicum by removing the seeds and slicing it thinly. Peel the onion, then halve and finely slice it.
  • Peel the cucumber into long ribbons using a vegetable peeler. Shred half of the mint leaves and discard the stems from the remaining leaves.
  • Combine capsicum, onion, cucumber, shredded mint, and whole mint leaves in a bowl, then cover with plastic wrap and let it sit.
  • Cook the cellophane noodles in a large saucepan of boiling water for 5 minutes, then drain in a colander and rinse with cold water.
  • Place the cooked chicken fillets on a cutting board and slice thinly at a diagonal angle into 5mm thick pieces.
  • Toss cellophane noodles, chicken, vegetables, and mint with half of the dressing in a large bowl until well combined.
  • Transfer the flavorful chicken mixture to a large serving bowl or individual plates, and top generously with the crunchy roasted peanuts. Don't forget to serve the extra dressing on the side for an extra burst of flavor.

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