Chicken with Rice Noodles, Asian Slaw & Lime Peanut Dressing

Trim ends of Pak choy (and discard), thinly slice stems and leaves. Trim spring onion, thinly slice on an angle. Zest lime and cut in half. Thinly slice chilli. Pick coriander leaves and roughly chop. Shred green cabbage into 3mm slices. Cut radish into matchsticks. Pat chicken tenderloins dry on paper towel and slice into thin strips.

Tip! If you prefer less heat, remove the seeds of the chilli.

Bring about 1¹⁄₂-2 litres water to a boil in a kettle. Place rice vermicelli noodles in a large bowl and pour over boiling water, making sure to submerge the noodles in hot water. Cover and soak until tender, about 5-6 minutes, then drain. Rinse well with cold water.

Heat oil in pan over medium-high heat. Add chicken, lime zest and crushed ginger and cook for 5-6 minutes, until chicken is lightly browned and cooked through. Take off the heat and squeeze ¹⁄₂ a lime (or to taste) over chicken.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a small bowl combine sesame oil and peanut soy dressing and mix well. In a large bowl combine cabbage, Pak choy, radish, spring onion, red chilli and coriander (both to taste). Add cooked chicken and juices along with peanut soy dressing and a squeeze of lime juice. Toss well to coat.

Tip! Add as much of the chilli as you like, or leave it out for those who don't like heat. If your dressing is a little stiff, add a tablespoon of 2 of warm water to loosen.

Divide noodles between bowls and top with dressed chicken and slaw. Garnish with any remaining coriander and chilli. Enjoy!

Trim ends of Pak choy (and discard), thinly slice stems and leaves. Trim spring onion, thinly slice on an angle. Zest lime and cut in half. Thinly slice chilli. Pick coriander leaves and roughly chop. Shred green cabbage into 3mm slices. Cut radish into matchsticks. Pat chicken tenderloins dry on paper towel and slice into thin strips.

Tip! If you prefer less heat, remove the seeds of the chilli.

Bring about 1¹⁄₂-2 litres water to a boil in a kettle. Place rice vermicelli noodles in a large bowl and pour over boiling water, making sure to submerge the noodles in hot water. Cover and soak until tender, about 5-6 minutes, then drain. Rinse well with cold water.

Heat oil in pan over medium-high heat. Add chicken, lime zest and crushed ginger and cook for 5-6 minutes, until chicken is lightly browned and cooked through. Take off the heat and squeeze ¹⁄₂ a lime (or to taste) over chicken.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a small bowl combine sesame oil and peanut soy dressing and mix well. In a large bowl combine cabbage, Pak choy, radish, spring onion, red chilli and coriander (both to taste). Add cooked chicken and juices along with peanut soy dressing and a squeeze of lime juice. Toss well to coat.

Tip! Add as much of the chilli as you like, or leave it out for those who don't like heat. If your dressing is a little stiff, add a tablespoon of 2 of warm water to loosen.

Divide noodles between bowls and top with dressed chicken and slaw. Garnish with any remaining coriander and chilli. Enjoy!