Rice noodles with lemon chicken

How to make Rice noodles with lemon chicken recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
4 boneless chicken breasts, skin on, each 150 g (5 oz)
juice of 2 lemons
4 tablespoons sweet chilli sauce
250 g (8 oz) dried rice noodles
small bunch of parsley, chopped
small bunch of coriander, chopped
½ cucumber, peeled into ribbons with a vegetable peeler
salt and pepper
finely chopped red chilli, to garnish

Method:
Lay a chicken breast between 2 sheets of clingfilm and flatten with a rolling pin or meat mallet. Repeat with the remaining chicken breasts.

Mix the chicken with half the lemon juice and the sweet chilli sauce in a large non-metallic dish and season to taste with salt and pepper.

Arrange the chicken breasts on a grill rack in a single layer. Cook under a preheated grill for 4–5 minutes on each side or until cooked through. Finish on the skin side so that it is crisp.

Meanwhile, put the noodles in a large heatproof bowl, pour over boiling water to cover and leave to stand for 10 minutes or according to the packet instructions, until tender, then drain. Return to the bowl, add the remaining lemon juice, herbs and cucumber to the noodles and toss well to mix. Season to taste with salt and pepper.

Top the noodles with the cooked chicken and serve immediately, garnished with the chopped red chilli.

For stir-fried ginger broccoli, to serve as an accompaniment, trim 500 g (1 lb) broccoli. Divide the heads into florets, then diagonally slice the stalks. Blanch the florets and stalks in a saucepan of salted boiling water for 30 seconds.

Drain, refresh under cold running water and drain again thoroughly. Heat 2 tablespoons vegetable oil in a large frying pan, add 1 thinly sliced garlic clove and 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped, and stir-fry for a few seconds. Add the broccoli and stir-fry for 2 minutes. Add 1 teaspoon sesame oil and fry for a further 30 seconds.

Rice noodles with lemon chicken