INGREDIENTS Serves 4
SALAD INGREDIENTS
30 g pack of watercress
A handful of chopped, fresh, coriander
A handful of chopped, fresh basil
2 fresh papayas
FOR THE SAUCE
4 tbsp crunchy peanut butter
3 tbsp light soy sauce
Juice of 2 limes
Half a tsp of sesame oil
Half a tsp of coriander seeds
OTHER INGREDIENTS
4 mini chicken fillets
2 tbsp light soy
Half a tbsp of fish sauce
4 nests of dried noodles
A handful of cooked wafer thin chicken
Peel, de-seed and chop the papayas. Wash the salad ingredients and chop roughly and mix together with the papaya. Grind the coriander seeds in a pestle and mortar and mix with the rest of the sauce ingredients. Combine with the salad.
Coat the chicken in the light soy and fish sauce. Grill for 10-15 minutes on a high heat or until cooked through. Meanwhile, cook the noodles according to the pack instructions and chop the wafer thin chicken into strips.
Combine the noodles and the wafer thin chicken with the rest of the salad. Slice the chicken breast fillets and arrange on top of the satay noodles.
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