Teriyaki Chicken and Mango noodle salad

Teriyaki Chicken and Mango noodle Salad

A summer salad to get the kids to eat! A salad can be simple or as complicated as you like. This recipe can be made with the chicken thighs and you can cook them up or just grab a bbq chook from your grocery store and shred it up. I like cashews but macadamia nuts work as well.


Ingredients

500g chicken thighs fillets, diced
3 tbsp Teriyaki sauce
440g rice noodles (I have used the Wokka brand)
2 mangoes, sliced and diced
½ red onion, finely sliced
½ red capsicum, finely sliced
½ bag of bean sprouts
150g roasted unsalted cashews

Dressing

2/3 cup lime juice
¼ cup fish sauce
2 tbsp brown sugar
Dried chilli flakes to taste

Method.

1. Marinate diced chicken thighs in teriyaki sauce
2. Place noodles in a large bowl and pour boiling water till noodles covered. Soak for 8min, drain and put aside
3. Whilst noodles are soaking, Fry chicken in a pan on a medium to high heat for about 10minutes till cooked thru. Take off the heat and allow to cool.
4. Make dressing by combining dressing ingredients together. Stir till sugar is dissolved. Another option is to use a jam jar and shake it up.
5. Combine chicken, mango, capsicum, red onion, cashews, noodles and dressing. Toss until well combined.
6. Divide up into bowls and add sprouts as a garnish on top.


Note – you could use a barbecue chicken that has been shredded and mix thru the teriyaki sauce for flavour




Enjoy

Cameron
Cooking with Cameron
The Fathering Project

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