Spicy Chicken Thighs with Cucumber and Cashew Salad

Name: Spicy Chicken Thighs with Cucumber and Cashew Salad
Total time: 20 min
Yield: 1 servings
Ingredients: 13.5 g Fish sauce; 0.13 g Black pepper; 2.25 g Garlic; 10 g Fresh chilli; 2 g Sugar; 200 g Chicken thigh; 6.75 g Vegetable oil; 11.25 g Lime juice; 9.38 g Sugar; 50 g Rice noodles; 150 g Cucumber; 2.5 g Fresh mint; 15 g Spring onion; 8.5 g Cashews

LunchDinner losemaintain gluten-free

20 min

Medium

Servings 0

Nutrition (Per serving)

0Calories

0 gProtein

0 gCarbohydrate

0 gFat

0 gFibre

Total for 0: 0 Calories . 0 g Protein

Ingredients

Instructions

Whisk together the fish sauce, black pepper, crushed garlic, chopped chilli and sugar.
Pour half the marinade over the chicken thighs, cover and refrigerate 20 minutes; reserve the rest.
Add the lime juice and caster sugar to the reserved marinade and stir until the sugar dissolves.
Cover the vermicelli noodles with boiling water and leave about 1 minute until softened.
Drain and rinse the noodles under cold water. Mix with the cucumber, mint, spring onions, cashews and the dressing.
Shake excess marinade off the chicken. Heat the oil in a large pan and fry the thighs 3-4 minutes per side until cooked through.
Divide the cucumber and cashew noodle salad onto plates, slice the chicken and serve alongside.

Nutrition facts

Per serving

Energy0 Calories

Fat0 g

Carbohydrate0 g

of which sugars0 g

Fibre0 g

Protein0 g

Salt0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Zinc0 mg

Vitamin C0 mg

Vitamin D0 µg

Vitamin B120 µg

Folate0 µg

Nutrition values are approximate and depend on exact ingredients and portions. General wellness information, not medical or dietary advice. Check allergens against the products you use.