Discover classic Cambodian cuisine with this speedy chicken recipe with spicy dressing.
Ingredients
- 2 small chicken breast fillets, trimmed
- 1 stalk lemongrass, trimmed, white part chopped
- 100g dried vermicelli noodles
- 2 teaspoons vegetable oil
- 1/4 cup unsalted roasted peanuts
- 1 tablespoon dried shrimps, washed and dried (see note)
- 1 Lebanese cucumber, halved, cut into thin sticks
- 1 carrot, peeled, shredded
- 1/4 small Chinese cabbage, shredded
- 3 green onions, thinly sliced
- 1 cup beansprouts, trimmed
- 1/2 cup small mint leaves
- 1/2 cup Vietnamese mint leaves (see note)
- 1 cup coriander leaves
Spicy dressing
- 1 lime, juiced
- 1 tablespoon caster sugar
- 1 1/2 tablespoons fish sauce
- 1 small red chilli, thinly sliced
Method
- Step 1Make spicy dressing: Whisk 2 tablespoons lime juice, 1 tablespoon cold water, sugar, fish sauce and chilli in a jug until sugar dissolves. Set aside until ready to serve.
- Step 2Place chicken and lemongrass in a small frying pan. Cover with 2 cups cold water. Bring to the boil over medium heat. Reduce heat to low. Simmer for 5 to 8 minutes or until chicken is cooked through. Drain. Discard lemongrass. Cool chicken for 10 minutes. Shred chicken and set aside. Wipe pan dry with paper towel.
- Step 3Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Using kitchen scissors, cut into 5cm lengths.
- Step 4Heat oil in a frying pan over medium-high heat until hot. Add peanuts. Cook, stirring, for 2 to 3 minutes or until golden. Set aside to cool. Place peanuts and dried shrimps in a mortar and pestle. Pound until roughly crushed.
- Step 5Combine cucumber, carrot, cabbage, onions, beansprouts, noodles and chicken in a large bowl. Add nut mixture, mint and coriander. Drizzle with dressing. Toss gently to combine. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1547 kj
Energy
10g
Fat Total
2g
Saturated Fat
5g
Fibre
38g
Protein
85mg
Cholesterol
806.73mg
Sodium
8g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
Dried shrimps are a characteristic part of Cambodian cuisine. They’re available from Asian food stores.
- Author: Annette Forrest
- Image credit: Louise Lister
- Publication: Super Food Ideas
0