• 250g chicken breast fillets, skinless
  • 125g pouch Wattie’s WOK Creations Thai Coconut, Chilli & Lime Stir-Fry Sauce
  • 1 tsp grated palm sugar (or brown sugar)
  • 1 tsp fish sauce
  • 50g thin vermicelli noodles
  • 1 cup finely sliced cabbage
  • 1 cup grated carrot
  • 1 spring onion, thinly sliced
  • Handful fresh coriander leaves, chopped
  • Handful fresh mint leaves, chopped
  • 2 Tbsp chopped roasted peanuts
  1. Place chicken breast fillets into a bowl. Reserve ¼ cup of Wattie’s WOK Creations Thai Coconut, Chilli & Lime Stir-Fry Sauce for the dressing and pour the remainder over the chicken. Toss to coat. Cover and refrigerate for up to 1 hour to marinate.
  2. To make the dressing whisk the remaining sauce, palm or brown sugar and fish sauce together. Set aside.
  3. Put the vermicelli noodles in a bowl and cover with boiling water. Leave for 5 minutes or until soft. Drain well. Rinse in cold water and drain again. Place in a mixing bowl.
  4. Add cabbage, carrot, spring onion, coriander and mint to the noodles. Toss through prepared dressing. Refrigerate while cooking the chicken.
  5. Heat sesame oil in a frying pan. Cook chicken over a medium heat for 8-10 minutes, turning once until chicken is cooked. Alternatively, the chicken can be cooked on the BBQ. Allow to rest for 5 minutes before slicing and serving.
  6. To serve divide the prepared salad between 2 and top with the warm chicken. Garnish the salad with chopped roasted peanuts if wished.

Rate and Review

4 Ratings

Reviews (4)

Rachael Haviv's Review | Rating

Delicious salad which looks and tastes really impressive yet is so incredibly simple to prepare! So full of flavour and great textures.
Highly recommend trying this recipe :-)
(Not spicy at all for those worried about spice)

Ross Browne's Review | Rating

Nice and easy. Yummy. Everyone enjoyed

Chelsea Mosen's Rating
Alesha's Review | Rating

Really delicious