Spicy chicken thighs with cucumber & cashew salad
04 Jun Spicy chicken thighs with cucumber & cashew salad
Posted at 12:44h
in
Recipe
by Matthew Hunter
This hot chicken and cool noodle salad combines bright lime and chilli flavours to spice up a summer lunch.
Ingredients
- For the spicy chicken thighs
-
- For the cucumber and cashew salad
Ingredients
- For the spicy chicken thighs
-
- For the cucumber and cashew salad
-
Preparation method
- For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl.
- In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.
- For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.
- In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened.
- Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined.
- Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.)
- To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside.
Required techniques
-
Preparation method
- For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl.
- In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.
- For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.
- In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened.
- Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined.
- Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.)
- To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside.
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