Chicken tenders in peanut sauce with vermicelli noodle salad
This Chicken tender in peanut sauce with vermicelli noodle salad is a fun and refreshing Asian inspired bowl of goodness which includes protein, fresh vegetables and herbs mixed with a delicious and easy peanut sauce.
Ingredients
Chicken tenders
- 500 g of chicken tenders (free-range or organic)
Peanut Sauce
- 1/4 cup natural peanut butter
- 3 tbsp gluten-free soy sauce
- 2 tbsp maple syrup
- 2 tsp (or more) garlic chili sauce or sriracha
- 1 tsp garlic infused olive oil
- 1/2 tsp ginger powder
- Juice of one lime or lemon
- 1/4 cup water
Vermicelli Salad
- 125 g of vermicelli noodles
- 1 medium cucumber, julienned
- 1 red capsicum, julienned
- 1 jalapeno, julienned
- 1 cup shredded red cabbage
- 1 cup fresh bean sprouts
- 1 cup of fresh salad leaves
- 1/3 cup coriander, roughly chopped
- 1/3 cup mint, roughly chopped
Instructions
- Prepare the chicken tenders. Place chicken in a heated fry pan on the stove top. Cook until they are cooked through.
- Prepare peanut sauce. Place all peanut sauce ingredients in a bowl and whisk to combine. Adjust consistency as desired by adding small amounts of additional water 1 tablespoon at a time.
- Add 3/4 of the peanut sauce to the chicken cooking on the stove top. Mix through. Save the other 1/4 to add into the salad mixture once you have put it together.
- Soak vermicelli noodles. Boil some water in a tea kettle and then pour over half a package of vermicelli rice noodles in a large mixing bowl. With tongs or a fork, gently push down on the noodles to make sure they are submerged in the water and allow to sit and soften for about 5-10 minutes then drain and run under cold water to cool then and place back in your mixing bowl.
- Assemble salad. In the bowl with your drained noodles, pour in half your peanut sauce and with tongs, mix together to coat. Now top noodles with the peppers, cabbage, cucumber, mint, cilantro. Give your salad another good mix and then divide into serving bowls. Top your bowls with the chicken tenders and extra peanut sauce as desired along with a handful of bean sprouts.
Notes - Serves 4 - Preparation - 30 minutes
Leftovers: Refrigerate in an airtight container for up to two days.
More flavour: Add more sliced chilies or sliced shallots as an extra topping.