Ingredients
- 2 tablespoons finely grated ginger root
- 2 garlic cloves,, minced
- 2 tablespoons oil (grapeseed oil)
- 4 (720 grams) boneless skinless chicken breasts (4 fillets x 180 grams)
- 100 grams dried brown rice vermicelli noodles
- 400 grams cabbage, green shredded
- 2 cucumbers, shredded (large Lebanese cucumbers)
- 1 cup coriander leaves, plus extra to serve
- FOR COCONUT DRESSING
- 80 ml coconut cream (1/4 cup)
- 2 teaspoons fish sauce
- 2 teaspoons lime rind, finely grated
- 6 kaffir lime leaves, roughly chopped
How to Make
-
Step 1: Preheat a chargrill pan over medium heat.
-
Step 2: Place the ginger, garlic, oil and chicken in a large bowl and toss to coat.
-
Step 3: Cook the chicken for 6 to 8 minutes each side or until cooked through and then set aside to cool slightly and then using two forks, shred into pieces.
-
Step 4: Place the noodles in a bowl, cover with boiling water and set aside for 10 minutes or until softened and then drain.
-
Step 5: To make the coconut dressing, place the coconut cream, fish sauce, lime rind and kaffir leaves in a small bowl and using a handheld blender, blend until smooth and then set aside.
-
Step 6: Place the cabbage, cucumber, coriander, basil, cashew, chicken, noodles and coconut dressing in a large bowl and toss to combine and then divide between plates and top with extra coriander and cashews to serve.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.