Ingredients
400g Boneless chicken thighs
2 tbsp fish sauce
Salt and Pepper
3 garlic cloves, crushed
2 red chillies, finely chopped
tsp of Honey
x2 tsp Olive Oil
Salad and Dressing
3 tbsp lime juice
Tbsp of Honey
1 cucumbers, halved and thinly sliced
Small handful fresh mint leaves
4 spring onions, sliced finely
25g Flaked Almonds
Preparation
- For the spicy chicken thighs, whisk the fish sauce, salt, pepper, garlic, chillies and honey together in a bowl.
- In a separate bowl, pour half the marinade over the chicken thighs.
- Cover and refrigerate for 20 minutes. Keep the rest of the marinade for later..
- For cucumber and almond salad, make a dressing by adding lime juice to the reserved marinade and stir
- Heat up the noodles.
- Drain and rinse the noodles under cold water.
- Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, almonds and the dressing until well combined.
- Remove the chicken thighs from the marinade, shaking off any excess.
- Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through.
- Slice the chicken and place on the salad