This dish screams summer. It is light, refreshing and bursts with flavour. Simple, quick, easy and super tasty.
| 400g chicken breast cut into 2-3 cm pieces | 2 Tablespoons soy sauce |
| ¼ C corn flour | 200g vermicelli noodles |
| 1 cucumber sliced small | 1 capsicum sliced |
| 1 large or 2 small avocados | 1 carrot sliced into matchsticks |
| 2 tomatoes diced | ¼ C lime or lemon juice |
| 5 Tablespoons fish sauce | 2 Tablespoons sweet chilli sauce |
- Marinate chicken with soy sauce and cornflour.
- Cover vermicelli with boiling water, cover and set aside.
- Slice all vegetables.
- In a separate bowl combine lime juice, sweet chilli and fish sauce.
- Heat a medium fry pan and cook chicken until cooked through.
- Drain vermicelli and combine with vegetables and chicken in a large bowl.
- In a separate small bowl, combine lime juice, fish sauce and sweet chilli sauce.
- Pour dressing over the rest of the ingredients and stir through.
- Garnish with coriander (if you’re a coriander fan).
Options
- Can make vegetarian by replacing chicken with tofu.
- Fish sauce can be substituted with soy sauce.
- Mango in this is also divine!
Nutritional Information
Per serve: 450 g | Total energy: 1717kJ | Carbohydrate: 34g | Sugar: 15g | Fat: 9g | Protein: 42g
