Ingredients
4 organic, skin free chicken pieces (breast or thigh)
½ cup green peas, shelled
½ cup sugar snap peas, trimmed and cut in half
½ cup snow peas, trimmed and finely sliced lengthwise
½ cup bean shoots
2 tablespoons fresh coriander, chopped
2 tablespoons Vietnamese mint, chopped
500 grams dried rice noodles
½ red onion, finely sliced
¼ cup cashew nuts
Marinade:
2 tsp honey
¼ cup light soy
½ cup chicken stock
2 cloves of garlic, finely sliced
1 small chilli, finely sliced
13cm piece of lemon grass, sliced
1 tsp ground coriander
2 tsp fresh lime juice
Dressing:
Juice and zest of 1 lemon
½ cup sweet chilli sauce
1 tbsp ginger, finely minced
Method
Combine all marinade ingredients together and marinade chicken for at least six hours or overnight. Place marinade chicken on non-stick paper and grill for approximately 20 minutes until tender. Allow to cool and then slice. Combine all dressing ingredients together and blend well. Bring a pot of water to the boil and add rice noodles. Drain and refresh under cold running water. Set aside. Put all of the peas and bean shoots in a pot and cover with boiling water. Let stand for 5 minutes. Drain and set aside. Place rice noodles and peas in a mixing bowl. Add remaining ingredients to the dressing. Toss well. Divide into individual serving bowls, top with cold grilled chicken and serve. Serves 4.
