Rice noodles with sticky lime & chilli chicken

Recipe uploaded by

olive magazine

1 rating

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Mix the chicken in a bowl with 1/ 2 the lime juice, and the sweet chilli sauce. Season. Put on a baking sheet, flattened out as much as possible, and grill on each side for about 4 minutes or until cooked through. Make sure you finish on the skin side so it crisps up.
2. Drain the noodles and stir through the rest of the lime juice, the herbs and cucumber. Season well. Serve the noodles with the chicken on top and a little bowl of chilli sauce on the side.

Per serving

555 kcalories, protein 33.6g, carbohydrate 54.2g, fat 24.1 g, saturated fat 7.9g, fibre 0.6g, salt 0.87 g

Latest comments and suggestions

• sheppy

  29 September 2008

  sheppy rated and commented on this recipe

  

  This was really good. Cooked it for 4 over the weekend. When I served, I thought it wasn't going to be enough, but it was a perfect amount. Really light, felt healthy (I can't work out whether it actually is or not!), and was perfect for a light dinner with a dessert.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3781/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4 chicken thighs , skin on (remove skin for a low fat version of this dish)
• 1 lime , juiced
• 1 tbsp sweet chilli sauce , plus extra to serve
• 125g rice noodles , soaked following packet instructions
• a small bunch of coriander , chopped
• a small bunch of mint , finely chopped
• ½ cucumber , peeled into ribbons with a potato peeler

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preperation and cooking times

Cook 20 mins

Ingredients

• 4 chicken thighs , skin on (remove skin for a low fat version of this dish)
• 1 lime , juiced
• 1 tbsp sweet chilli sauce , plus extra to serve
• 125g rice noodles , soaked following packet instructions
• a small bunch of coriander , chopped
• a small bunch of mint , finely chopped
• ½ cucumber , peeled into ribbons with a potato peeler

Per serving

555 kcalories, protein 33.6g, carbohydrate 54.2g, fat 24.1 g, saturated fat 7.9g, fibre 0.6g, salt 0.87 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.