Spicy Chicken Thighs With Cucumber And Cashew Salad
Tender chicken thighs marinated in a flavorful mix of fish sauce, garlic, and chillies, then pan-fried to perfection. Served alongside a refreshing cucumber and cashew salad tossed in a zesty lime dressing with vermicelli noodles. This dish offers a delightful balance of spicy, tangy, and fresh flavors that will surely please your taste buds.
— Constant Cookbook
Ingredients
- 3 tbsp fish sauce
- freshly ground black pepper
- 3 garlic
- 2 large red chillies
- 2 tsp sugar
- 8 chicken thighs, bone and skin removed
- 2 tbsp vegetable oil
- 3 tbsp lime juice
- 3 tbsp caster sugar
- 200g/7oz vermicelli rice noodles
- 2 cucumbers
- small handful fresh mint
- 4 spring onions
- 2 tbsp cashews
Instructions
- For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl.
- In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.
- For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.
- In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened.
- Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined.
- Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.)
- To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 544kcal
- Carbohydrate Content: 60g
- Fat Content: 15g
- Fiber Content: 3g
- Protein Content: 42g
- Saturated Fat Content: 3g
- Sugar Content: 17g
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