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Nutty chicken with noodle salad

Nutty chicken with noodle salad

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Uncooked coated chicken can be frozen)
Nutrition: per serving
HighlightNutrientUnit
kcal483
fat22g
saturates5g
carbs24g
sugars5g
fibre0g
protein49g
low insalt0.7g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2008

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Overall rating

Rating: 4 out of 5.5 ratings

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