SWEET CHILLI CHICKEN VERMICELLI BOWLS
SERVES 4 | GLUTEN FREE | 10 MINS PREP TIME | 30 MINS COOK TIME
6 boneless, free-range chicken thighs
1/2 cup sweet chilli sauce
1/4 cup fish sauce
1/2 packet bean thread vermicelli noodles
1 zucchini, cut into ribbons
1 carrot, cut into ribbons
1/2 telegraph cucumber, sliced
1/3 cup cashews, roughly chopped
4 tbsp fried shallots
1/2 cup fresh mint leaves
1 red chilli, sliced [optional]
Salt and pepper
Preheat oven 200*C. Place chicken thighs into a baking dish. Add sweet chilli sauce and fish sauce. Season with salt and pepper. Mix together well. Bake in the oven for 25 minutes until cooked through and tender.
Meanwhile, prepare rice vermicelli noodles as per packet instructions. Evenly divide noodles between 4 bowls. Top with zucchini, carrot and cucumber.
Once chicken is cooked, remove thighs from baking dish. Mix juice from 2 limes into cooking juices to create a dressing. Season to taste with salt and pepper.
Slice thighs and place on top of vegetables. Drizzle over dressing. Garnish with cashews, fried shallots, mint leaves and chilli. Enjoy!