Grilled chilli chicken with green mango salad
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Time to make:
$7.81 per serve
(at time of publication)
Full ingredients list:
2 long red chillies, chopped
1 clove garlic, chopped
1/2 cup lime juice
2 tablespoons fish sauce
1 1/2 tablespoons rice bran oil
2 teaspoons grated palm sugar or brown sugar
12 (about 600g) chicken tenderloins
50g rice vermicelli noodles
2 green mangoes, cut in matchsticks (with a mandolin or julienne peeler)
2 Lebanese cucumbers, cut in matchsticks (with a mandolin or julienne peeler)
200g crunchy sprout mix
2 cups mixed baby salad greens
1/2 small red onion, thinly sliced
1/2 cup fresh coriander
1/3 cup fresh Thai basil or mint
2 tablespoons unsalted dry-roasted peanuts, roughly chopped
Nutritional information (per serve)
Instructions and steps:
Step 1To make marinade, blend chillies, garlic, lime juice, fish sauce, oil and sugar until smooth. Transfer 1/2 cup to a large salad bowl. Place remaining marinade and chicken in a medium-sized bowl and turn chicken to coat.
Step 2Heat barbecue grill or set chargrill pan over a high heat. Cook chicken, turning and brushing with any remaining marinade in bowl, for 6-8 minutes or until cooked through.
Step 3Meanwhile, place noodles in a medium-sized heatproof bowl and cover with boiling water. Leave noodles to stand for 5 minutes or until tender. Use a fork to separate noodles. Drain and rinse under cold running water. Cut noodles in 10cm lengths.
Step 4Place remaining ingredients in salad bowl of marinade. Add noodles and toss gently to combine. Serve chilli chicken with green mango salad.
To take some heat out of the chillies (and dressing), remove chilli seeds.
If mangoes aren’t available, use green papaya or grated courgette.
Make it gluten free: Check fish sauce is gluten free.
About this recipe
First published: February 2015