SWEET CHILLI CHICKEN VERMICELLI BOWLS

SERVES 4 | GLUTEN FREE | DAIRY FREE

sweet-chilli-chicken-vermicelli-bowls-recipe

INGREDIENTS

  • 600g boneless organic, free-range chicken

  • 1/2 cup tamari

  • 3 tbsp raw honey

  • 3 tbsp hot water

  • 1 long red chilli, finely chopped

  • 3cm ginger, finely chopped

  • 2 cloves garlic, finely chopped

  • 1/2 packet bean thread vermicelli noodles

  • 1 zucchini, cut into ribbons

  • 1 carrot, cut into ribbons

  • 1/2 telegraph cucumber, sliced

  • 1/3 cup cashews, roasted and roughly chopped

  • 4 tbsp fried shallots 

  • 1/2 cup fresh mint leaves 

  • 1 red chilli, sliced [optional]

  • Salt and pepper

Nuoc Cham Vietnamese Dressing

  • 6 tbsp water

  • 4 tbsp lime juice

  • 4 tbsp fish sauce

  • 2 tbsp rapadura sugar

  • 1 long red chilli, finely chopped

  • 1 clove garlic, finely chopped

METHOD

Preheat oven 200*C. Place chicken thighs into a baking dish. Mix together tamari, honey, chilli, ginger and garlic together. Pour over chicken thighs. Season with salt and pepper. Mix together well. Bake in the oven for 25-30 minutes until cooked through and tender. Allow to rest.

Meanwhile, prepare rice vermicelli noodles as per packet instructions. Evenly divide noodles between 4 bowls. Top with zucchini, carrot and cucumber. 

Slice chicken thighs into even pieces. Place on top of noodles and salad vegetables.

Make dressing by whisking together. Spoon over chicken. Garnish with cashews, fried shallots, mint leaves and fresh chilli.

Enjoy!