SWEET CHILLI CHICKEN VERMICELLI BOWLS
SERVES 4 | GLUTEN FREE | 10 MINS PREP TIME | 30 MINS COOK TIME
6 boneless chicken thighs
1/2 cup sweet chilli sauce
1/4 cup fish sauce
1/2 packet vermicelli noodles
1 zucchini, cut into ribbons
1 carrot, cut into ribbons
1/2 telegraph cucumber, sliced
1/3 cup peanuts, 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 20-25 minutes until cooked through.
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 peanuts, fried shallots, mint and chilli. Enjoy!