Give a bright chicken dinner a boost of flavour with aromatic five-spice mix and a tangy, sweet chilli dressing.
Ingredients
- 3 teaspoons five-spice powder
- 1 1/2 teaspoons brown sugar
- 2 1/2 tablespoons canola oil
- 4 chicken breast fillets
- 175g thin rice noodles
- 150g snow peas, trimmed, cut into strips
- 2 tablespoons fish sauce
- 1 lime, juiced
- 2 tablespoons sweet chilli sauce
- Handful Thai basil (see note
- Handful coriander leaves
- 1 long red chilli, thinly sliced
Method
- Step 1Preheat oven to 220°C. Line a baking tray with baking paper. Place five-spice powder, sugar and 11/2 tablespoons oil in a shallow bowl, season, then whisk to combine. Add chicken and turn to coat, then place on the tray and bake for 15 minutes or until cooked through. Rest for 3-4 minutes, then thickly slice.
- Step 2Meanwhile, cook the noodles in a saucepan of boiling water for 5 minutes or until al dente. Add the snow peas for the final 30 seconds, then drain. Whisk the fish sauce, lime juice, sweet chilli sauce and remaining 1 tablespoon oil in a bowl.
- Step 3Toss the noodles in the sweet chilli dressing, then divide among plates and top with the chicken, herbs and chilli.
- High protein
- Low carb
- Lower gi
Nutrition
2065 kj
Energy
17.9g
Fat Total
1.8g
Saturated Fat
1g
Fibre
56.5g
Protein
146mg
Cholesterol
549mg
Sodium
22.6g
Carbs (total)
All nutrition values are per serve
Notes
Thai basil is from greengrocers and Asian grocers, substitute basil.
Related Video
- Author: Jill Dupleix
- Image credit: Andy Lewis
- Publication: delicious.
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