New Update
" frameborder="0" allowfullscreen>
Main Ingredients | Boneless chicken breasts, Glass noodles |
Cuisine | Thai |
Course | Salads |
Prep Time | 6-10 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 250 grams boneless chicken breasts
- 1/2 cup glass noodles
- Salt to taste
- 1 teaspoon crushed black peppercorns
- 2 tablespoons chopped garlic
- 5 tablespoons lemon juice
- 1 tablespoon oil
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- 8-10 fresh coriander roots
- 1 fresh red chilli
- 4-5 spring onion bulbs, thinly sliced
- 1 medium tomato, cut into juliennes
- 1 carrot, peeled and cut into juliennes
- 1/4 cup bean sprouts
- 1 tablespoon chopped spring onion greens
- 1/4 cup roasted and crushed peanuts
Method
- Heat sufficient water in a deep non-stick pan.
- Take glass noodles in a bowl. Add hot water and soak the noodles for 5-10 minutes. Set aside.
- Combine chicken breasts, salt, ½ teaspoon crushed peppercorns, garlic and 1 tablespoon lemon juice in a bowl and mix well. Set aside for 5-10 minutes.
- Heat oil in a non-stick pan. Add marinated chicken and cook on low heat for 4 minutes. Flip and cook another side for 4 minutes.
- To make dressing, combine remaining lemon juice, sugar, salt, soy sauce and remaining crushed peppercorns in a bowl and mix well. Chop coriander roots and add.
- Slit red chilli, deseed and chop finely and add in the dressing. Whisk well till sugar dissolves.
- Slice the cooked chicken breasts and set aside.
- Strain the noodles and put in another bowl. Add spring bulbs, tomato, carrot, half the bean sprouts, half the spring onion greens, prepared dressing, sliced chicken and toss to mix.
- Place the salad on a serving plate. Garnish with crushed peanuts, remaining bean sprouts, remaining spring onion greens and serve immediately.
Nutrition Info
Calories | 1060 |
Carbohydrates | 89.6 |
Protein | 88.6 |
Fat | 38.4 |
Other Fiber | Fiber- 13.3gm |
Advertisment