I love Asian flavours and experiment a lot with different marinades. This one seems to have a lot of ingredients in it, but I have to say it’s one of the nicest I’ve come up with. The chicken was bursting with flavour and the sesame seeds made the perfect finishing touch.
A quick and easy weekday dinner (just remember to marinade the chicken overnight) that is totally delicious.
Serves 2
For the marinade
Juice of 1 lime
2 tbsps chopped ginger
3 tbsps soy sauce
2 tbsps sesame oil
2 tbsps runny honey
1 tbsp mirin
1 tsp fish sauce
1 tbsp sweet chilli sauce
2 chicken breasts, sliced into strips
1 tbsp vegetable oil
2 tbsps sesame seeds, dry fried
200g rice noodles, soaked in boiling water, following packet instructions
For the salad
Half a small cucumber, peeled and chopped into chunks
8 radishes, sliced
For the dressing
2 tbsps olive oil
Juice of 1 lime
1 tsp fish sauce
1 tsp brown sugar
1 dried chilli, chopped
1 tbsp soy sauce
Mix together all the ingredients for the marinade and place the chicken strips into it, making sure everything is well coated. Leave for at least three hours, overnight ideally.
Make the salad by mixing together all the ingredients for the dressing and pouring over the cucumber and radishes.
Soak the noodles as per the instructions on the packet.
Fry the chicken strips in a hot frying pan for about 10 minutes until browned and cooked through.
Drain the noodles and divide between two bowls, spoon a few spoonfuls of the marinade over the noodles. Top with the chicken strips and sprinkle the sesame seeds over the chicken. Serve with the salad.
