John Myers
Chicken Breast with Peanut Sauce and Rice Noodle Salad
The perfect chicken breast with peanut sauce and rice noodle salad recipe with a picture and simple step-by-step instructions.
- 1 small Clove of garlic
- 10 g Fresh ginger
- 1 Chilli pepper fresh
- 6 tbsp Soy sauce
- 2 Chicken breasts
- 1 bunch Spring onions fresh
- 1 tbsp Oil
- 3 tsp Peanut butter
- 1 tsp Sauce binder light
- 0,5 tsp Lime juice
- 1 tsp Honey liquid
- 50 g Rice noodles
- 4 tbsp Soy sauce
- 0,5 tsp Grated lemon peel
- 1 tbsp Lime juice
- 1 tbsp Honey liquid
- 0,5 Chilli pepper fresh
- 5 Stems Fresh coriander
- 2 tbsp Oil
- Chop the garlic and ginger finely, cut the chilli in half lengthways and remove the seeds. Place in a freezer bag with soy sauce and chicken breasts, close tightly. Marinate in the refrigerator for 30 minutes.
- Preheat the oven to 180 degrees (convection not recommended). Clean the spring onions, cut in half lengthways and cut into pieces about 5 cm long. Remove the chicken breasts from the marinade and pat dry with kitchen paper. Pour the marinade through a sieve.
- Heat the oil in a pan. Fry the chicken breasts all over until light brown and fry for 5 minutes on each side over a medium heat. Fry the onions for 3 minutes. Put both in an ovenproof dish and cook in the hot oven on the middle rack for another 10 minutes.
- In the meantime, deglaze the roast set with 200 ml water. Stir in peanut butter and 3 tablespoons marinade, bind with a little sauce thickener and keep warm.
- For the rice noodle salad: Prepare the rice noodles according to the instructions on the package, drain and drain. 4 tablespoons of soy sauce, lemon zest, lime juice, honey and half a chilli pepper, finely chopped, stir in a bowl. Mix in the rice noodles and let steep for 5 minutes.
- 5 Pluck the stalks of coriander greens and mix with the rice noodles together with 2 tablespoons of oil.
- Remove the meat from the oven. Pour the separated meat juice into the sauce. Season with lime juice and soy sauce. Cut the chicken breasts into pieces. Arrange on plates with the peanut sauce, onions and rice noodle salad. And serve.
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