Thursday, 9 April 2015

Ginger-lime chicken lettuce wraps with coconut rice noodles

When I was in Hawaii earlier this year I had this great meal. So fresh, so light, and so flavoursome! It was like a version of tacos (just as messy too!) but using Asian inspired flavours: ginger, lime, chilli and coconut. And of course I had to recreate it. 

Rice noodles are great because they cook quickly, but they also take on whatever flavour you cook them in, which is why cooking them in coconut milk really gave them a life of their own. I served these with the chicken and rice noodles hot, which is a good contrast to the cold bean sprouts, carrot and of course lettuce! The dipping sauce adds some spice and is based on a Donna Hay dipping sauce recipe (but with a lot less sugar!). Enjoy sharing this one for your next family meal...

Ginger-lime chicken lettuce wraps with coconut rice noodles

1 cos lettuce, leaves rinsed and separated
125g rice noodles
375g tin coconut milk or coconut flavoured evaporated milk
1 C water
2 chicken breasts, cut in half horizontally
2 tsp minced ginger
2 tsp minced garlic
Juice of 1 lime
2 large handfuls bean sprouts
2 medium carrots, grated or finely sliced

Chilli and ginger dipping sauce:
1 thumb-sized piece of ginger, peeled and shredded
1 long red chilli, deseeded and shredded
1 Tbsp fish sauce
2 Tbsp castor sugar
1/3 C water

  1.  Combine minced ginger, garlic and lime juice in a large non-metallic bowl. Add chicken breasts and toss to coat. Cover with cling film and put in the fridge to marinate for 2-3 hours.
  2.  Make dipping sauce: add all ingredients into a small saucepan and place over medium heat, stirring, for 3-5 minutes, until sugar is dissolved and the flavour of the chilli and ginger permeates through the sauce. Refrigerate until needed.
  3.  Cook chicken in a large frypan over medium-high heat until golden brown and cooked through. Remove from pan and slice into thin strips.
  4.  Meanwhile, heat coconut milk and water in a medium saucepan until just boiled, add rice noodles and reduce to a simmer for 5 minutes or until noodles are cooked. Drain.
  5.  Serve lettuce leaves with grated carrot, bean sprouts, coconut rice noodles and marinated chicken, to roll into wraps and dip into dipping sauce.

Serves 4 (3-4 'wraps' each).

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