Nutty chicken with noodle salad

Nutty chicken with noodle salad

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Crunchy peanut-coated chicken with a fresh-tasting salad makes a great midweek supper dish

Nutrition and extra info

Additional info

  • Uncooked coated chicken can be frozen
Nutrition info

Nutrition per serving

kcalories
483
protein
49g
carbs
24g
fat
22g
saturates
5g
fibre
0g
sugar
5g
salt
0.7g

Ingredients

  • 140g unsalted roasted peanuts
  • 4 skinless chicken breasts, halved lengthways
  • 1 egg, beaten lightly with a fork
  • 85g dried soba or buckwheat noodles
  • 1 cucumber, halved and sliced
  • small bunch mint, leaves picked and larger ones roughly chopped
  • zest and juice 2 limes
  • 1-2 tsp sugar
  • 1 red chilli, deseeded and finely sliced (optional)

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Method

  1. Heat oven to 200C/fan 180C/gas 6 and cover a baking tray with baking paper. Finely chop the peanuts in a food processor or by hand – you want large crumbs, not dust – then tip onto a plate. Dip the chicken pieces in egg, then coat in the peanuts and place on the tray. You can freeze the coated chicken pieces for up to a month, defrost, then continue with recipe. Bake for 15-20 mins until golden and cooked through.
  2. Meanwhile, cook the noodles according to pack instructions, drain, rinse under cold water until cool, then drain again. When the chicken is ready, use kitchen tongs or two forks to mix the noodles with the cucumber slices, mint, lime juice and zest, sugar, chilli if using, and some seasoning. Serve immediately, topped with the crunchy chicken.

Recipe from Good Food magazine, November 2008

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Comments

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yasmine1991's picture
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very differnt, but the flavours where great i loved it and so did my mum and my little sister my dad loved it the most as he is a peanut fan.

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