Spicy Chicken Thighs with Cucumber and Cashew Salad

Hot chicken and cool noodle salad featuring bright lime, chili, and garlic flavors for a refreshing summer meal.

Healthy Chicken Quick Dairy Free Gluten Free Noodle Salad

Estimated Nutrition

Calories

544

kcal / serving

2176 kcal total

Carbs

60g

per serving

240 g total

Fat

15g

per serving

60 g total

Protein

42g

per serving

168 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

Used for marinade

tbsp

Caster Sugar

Used for dressing

CondimentsSauces

tbsp

Fish Sauce

Used for marinade

GrainsCereals

200

Vermicelli Rice Noodles

Liquids

tbsp

Lime Juice

Meat

piece

Chicken Thighs

Bone and skin removed

NutsSeeds

to taste

Black Pepper

Freshly ground

piece

Garlic

Peeled and crushed

handful

Mint

Fresh leaves

tbsp

Cashews

Crushed

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Red Chilli

Finely chopped

piece

Cucumber

Halved and thinly sliced

piece

Spring Onion

Sliced finely

Method

Whisk the fish sauce, pepper, garlic, chillies, and sugar in a bowl.

Pour half the marinade over the chicken thighs, cover, and refrigerate for 20 minutes.

Stir lime juice and sugar into the remaining marinade to create the salad dressing.

Cover vermicelli with boiling water in a bowl for one minute until softened.

Drain noodles, rinse with cold water, and toss with cucumber, mint, onions, cashews, and dressing.

Fry the chicken thighs in vegetable oil for 4 minutes on each side until cooked through.

Slice the chicken and serve alongside the noodle salad.