How about a light and fresh dinner? This crispy Asian chicken salad with rice noodles is one of my favorite dishes when I want something healthy, tasty, and quick.
It combines juicy chicken with crunchy fresh vegetables and noodles, perfectly balanced with a sweet chili sauce dressing. Easy to make and a guaranteed success at the dinner table!
Ingredients
- 400 g chicken breast
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 200 g rice noodles
- 1 red onion
- 1 red bell pepper
- 1 carrot
- 100 g sugar snap peas
- 2 tbsp coriander leaves
- 1 lime
- 3 tbsp sweet chili sauce
- 1 tbsp toasted sesame seeds
- Salt and pepper to taste
Instructions
1. Start by slicing the chicken breasts into thin strips. Marinate them in soy sauce and sesame oil for at least 10 minutes.
2. Cook the rice noodles according to the package instructions, then rinse them in cold water to stop the cooking process. Set aside.
3. Heat some oil in a frying pan over medium heat. Cook the chicken strips for about 5-7 minutes, or until cooked through. Season with salt and pepper.
4. Slice the red onion, bell pepper, and carrot into thin strips. Cut the sugar snap peas into smaller pieces.
5. Mix the cooked chicken strips, rice noodles, and vegetables together in a large bowl.
6. Squeeze the juice of the lime over the salad and add the sweet chili sauce. Mix well to distribute the dressing evenly.
7. Top with coriander leaves and toasted sesame seeds just before serving for an extra crispy texture.
Notes
If you like a bit of extra spice, you can add a sprinkle of chili flakes.
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