Vietnamese chicken

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INGREDIENTS

  • 1/4 cup (60ml) oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 8 Coles RSCPA Approved Chicken Thigh Fillets
  • 200g rice vermicelli noodles
  • 2 tablespoons lime juice
  • 1 large carrot, cut into long matchsticks
  • 1 small red onion, cut into thin wedges
  • 1 long red chilli, sliced
  • 1/2 cup mint leaves
  • 2 tablespoons peanuts, chopped
  • Sweet chilli sauce, to serve
  • Lime wedges, to serve

METHOD

Step 1

Preheat oven to 220C. Line a large baking tray with baking paper.

Step 2

Combine oyster sauce, sugar, 1 tablespoon water, oil and chicken in a large bowl. Place on the prepared tray. Bake, brushing with any tray juices, for 20 mins or until browned and cooked through. Set aside for 5 mins to rest. Thickly slice.

Step 3

Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Stand for 5 mins to soften. Rinse under cold water. Drain. Toss with the lime juice.

Step 4

Divide the noodles among serving bowls. Top with the chicken, carrot, onion, chilli, mint and peanuts. Serve with the sweet chilli sauce and lime wedges.

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