SWEET CHILLI CHICKEN VERMICELLI BOWLS

SERVES 4 | GLUTEN FREE | 10 MINS PREP TIME | 30 MINS COOK TIME

sweet-chilli-chicken-vermicelli-bowls-recipe

INGREDIENTS

  • 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

  • 2 limes

  • 1/3 cup peanuts, roughly chopped

  • 4 tbsp fried shallots 

  • 1/2 cup fresh mint leaves 

  • 1 red chilli, sliced [optional]

  • Salt and pepper

METHOD

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!