Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Peanut crusted chicken with a Thai salad




Source of Recipe


australian women's weekly


List of Ingredients




400g chicken fillets
1 egg, lightly beaten
2 tablespoons fish sauce
150g crushed peanuts
2 tablespoons olive oil
sea salt and pepper

Salad
90g vermicelli noodles
1 tablespoon sesame oil
1 red capsicum, julienned
1 carrot, julienned
100g snow peas, julienned
1 large Spanish onion, finely sliced
¼ cup mint leaves, chopped
½ cup coriander leaves

Dressing
3 tablespoons fish sauce
3 tablespoons lime juice
2 teaspoons palm sugar
2 bird's eye chilli, seeds removed, finely chopped

Coriander leaves for garnish


Recipe



In a medium bowl combine the egg and fish sauce. Dip the chicken into the egg mixture and coat with the crushed peanuts.

For the salad, cook the noodles as per packet instructions. Drain and cool under running water. Toss with the sesame oil. Place in a large bowl and toss with the remaining salad ingredients and dressing.

Heat a lightly oiled non stick frying pan and cook chicken for 2- 3 minutes on each side or until golden. Drain on absorbent paper. Season chicken fillets lightly.
To serve place salad on serving plates. Top with chicken and sprinkle with extra coriander leaves.