Name: Nutty chicken with noodle salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 140g unsalted roasted peanut; 4 skinless chicken breasts halved lengthways; 1 egg beaten lightly with a fork; 85g dried soba or buckwheat noodles; 1 cucumber halved and sliced; small bunch mint leaves picked and larger ones roughly chopped; zest and juice 2 limes; 1-2 tsp sugar; 1 red chilli deseeded and finely sliced (optional)

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Nutty chicken with noodle salad

Nutty chicken with noodle salad

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.4 out of 5.5 ratingsRate

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Crunchy peanut-coated chicken with a fresh-tasting salad makes a great midweek supper dish

Freezable (Uncooked coated chicken can be frozen)

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A star rating of 4.2 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

140g unsalted roasted peanut
4 skinless chicken breasts

halved lengthways
1 egg

beaten lightly with a fork
85g dried soba or buckwheat

noodles
1 cucumber

halved and sliced
small bunch mint

leaves picked and larger ones roughly chopped
zest and juice 2 limes
1-2 tsp sugar
1 red chilli

deseeded and finely sliced (optional)

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Nutrition: per serving

kcal483
fat22g
saturates5g
carbs24g
sugars5g
fibre0g
protein49g
salt0.7g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6 and cover a baking tray with baking paper. Finely chop the peanuts in a food processor or by hand – you want large crumbs, not dust – then tip onto a plate. Dip the chicken pieces in egg, then coat in the peanuts and place on the tray. You can freeze the coated chicken pieces for up to a month, defrost, then continue with recipe. Bake for 15-20 mins until golden and cooked through.
step 2

Meanwhile, cook the noodles according to pack instructions, drain, rinse under cold water until cool, then drain again. When the chicken is ready, use kitchen tongs or two forks to mix the noodles with the cucumber slices, mint, lime juice and zest, sugar, chilli if using, and some seasoning. Serve immediately, topped with the crunchy chicken.

Recipe from Good Food magazine, November 2008

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A star rating of 4.4 out of 5.5 ratings

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