Ingredients
Serves 4
vegetable oil spray
115 skinless chicken breast ,
cut length ways ,horizontally
dressing
1 tbsp lemon grass ,shredded
1 small green chilly, chopped
3 tbsp lime juice
1 cm fresh ginger
11/2 tsp sugar
2 tbsp orange juice
3 fl oz water
11/2 tsp cornflour
salad
25 g rice vermicelli
50 g peppers, deseeded
50 g carrots
50 g courgette
50 g mangetout
50 g baby corn
50 g broccoli florets
50 g pak choi
4 tbsp roughly chopped fresh
coriander leaves
method
1 .To make the dressing ,put all the dressing ingredients , excerpt the cornflour , into a small saucepan over low heat and bring to the boil . Blend the cornflour with a little cold water, gradually add the pan , stirring constantly and cook until thickened .Remove from the heat and leave to cool .
2 .Heat the griddle pan over high heat and spray lightly with oil .Add the chicken and cook for 2 minutes on each side , or until thoroughly cooked through .Remove the chicken from the pan and shred .
3 . To make the salad , cover the rice vermicelli with boiling water then let it cool in the water .Meanwhile ,finely slice the peppers , carrot ,courgette , mangetout and baby corn into strips . Cut the broccoli florets into 5 mm pieces and shred the pak choi .Drain the rice vermicelli and put all the salad ingredients with the chicken into a large bowl .Pour over the dressing and toss together , making sure that all the ingredients are well coated .
4 .Cover the refrigerate for at least 2 hours before serving . Serve with the juice from half a lime squeezed over each portion .
Serves 4
vegetable oil spray
115 skinless chicken breast ,
cut length ways ,horizontally
dressing
1 tbsp lemon grass ,shredded
1 small green chilly, chopped
3 tbsp lime juice
1 cm fresh ginger
11/2 tsp sugar
2 tbsp orange juice
3 fl oz water
11/2 tsp cornflour
salad
25 g rice vermicelli
50 g peppers, deseeded
50 g carrots
50 g courgette
50 g mangetout
50 g baby corn
50 g broccoli florets
50 g pak choi
4 tbsp roughly chopped fresh
coriander leaves
method
1 .To make the dressing ,put all the dressing ingredients , excerpt the cornflour , into a small saucepan over low heat and bring to the boil . Blend the cornflour with a little cold water, gradually add the pan , stirring constantly and cook until thickened .Remove from the heat and leave to cool .
2 .Heat the griddle pan over high heat and spray lightly with oil .Add the chicken and cook for 2 minutes on each side , or until thoroughly cooked through .Remove the chicken from the pan and shred .
3 . To make the salad , cover the rice vermicelli with boiling water then let it cool in the water .Meanwhile ,finely slice the peppers , carrot ,courgette , mangetout and baby corn into strips . Cut the broccoli florets into 5 mm pieces and shred the pak choi .Drain the rice vermicelli and put all the salad ingredients with the chicken into a large bowl .Pour over the dressing and toss together , making sure that all the ingredients are well coated .
4 .Cover the refrigerate for at least 2 hours before serving . Serve with the juice from half a lime squeezed over each portion .