Rice noodles with sticky lime & chilli chicken

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olive magazine

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Recipe by olive magazine

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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

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• 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.

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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

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Difficulty and servings

Serves 2

Preparation 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

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