Caxton magazines staffInspired by ingredients from far-flung places, Sarah Graham relishes the chance to be adventurous in the kitchen. She’s a food blogger (afoodieliveshere.com) and the author of the cookbooks ‘bitten’ and ‘smitten.'(both Struik Lifestyle)
INGREDIENTS
- 400ml can lite coconut milk
- 2–3 skinless chicken breasts, cut into strips
- 250–300g rice noodles
- handful fresh sugar snap peas, halved diagonally
- handful fresh tender stem or regular broccoli, halved lengthways
- 1 small red pepper, deseeded and cut into strips
FOR THE THAI-STYLE DRESSING:
- juice of 1 lime
- 1t fish sauce
- 1t sesame oil
- 1–2t soy sauce
- 1t sweet chill sauce or sugar
- 1 small red chilli, deseeded and roughly chopped
- handful toasted cashew nuts or peanuts, roughly chopped (optional)
TO SERVE:
- 1T fresh mint, chopped
- 2T fresh basil or coriander, chopped
METHOD
1. Bring the coconut milk to the boil in a medium-sized pot and then turn down to a simmer. Add the chicken strips and gently cook for 6–7 minutes or until the strips are cooked through. Remove the chicken strips using a slotted spoon and set aside. Retain 1⁄3 cup of the coconut milk for the dressing.
2. Meanwhile, cook the rice noodles according to the packet instructions. Most just require soaking in boiled water for 2–3 minutes, and in that case, I soak mine in a mixing bowl along with the peas, broccoli and red pepper. Drain and divide between two warmed bowls. Top with the chicken strips.
3. To make the dressing: mix all the ingredients with the reserved coconut milk, taste and adjust the flavours to your liking if necessary. Spoon the dressing over the chicken, top with the fresh herbs and enjoy (preferably with chopsticks).
Cook’s tip: The dressing will keep for up to three days in the fridge, so make extra and use it for dressing similar chicken or seafood dishes.
This recipe serves 2.
