chilli chicken skewers

with noodle and avocado salad

  • 800g chicken thigh fillets, quartered
  • 1 tablespoon peanut oil
  • 1 teaspoon sea salt flakes
  • ¼ cup (90g) Asian chilli jam+
  • 100g brown rice noodles
  • 2 zucchini (courgette), finely shredded
  • 2 Lebanese cucumbers, finely shredded
  • 1 cup coriander (cilantro) leaves, plus extra to serve
  • 2 avocados, chopped
  • ¼ cup (35g) roasted peanuts, chopped
  • 1 small red chilli, thinly sliced dressing
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  1. Preheat a char-grill pan or barbecue over high heat. Place the chicken, oil and salt in a large bowl and toss to combine. Thread the chicken onto 8 metal skewers and cook for 5–6 minutes each side or until cooked through. Brush each skewer with the chilli jam and cook for a further minute on each side. Set aside.
  2. While the skewers are cooking, place the noodles in a large bowl. Cover with boiling water and set aside for 2 minutes to soften. Drain and refresh under cold water.
  3. To make the dressing, place the lime juice, fish sauce and sugar in a small bowl and stir until the sugar has dissolved.
  4. Place the noodles, zucchini, cucumber, coriander, avocado, peanut and dressing in a bowl and toss to combine. Divide the salad and skewers between plates and top with the chilli and extra coriander to serve.  Serves 4

+ Chilli jam is available from the Asian food aisle of supermarkets.

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