Theo’s BBQ chicken thighs, sesame Asian greens, rice noodle salad, chilli & mango dip
INGREDIENTS
4 Theo’s BBQ chicken thighs, sliced
400g rice noodles, cooked
1/2 bunch of fresh coriander, roughly chopped
1/2 bunch of fresh spring onions, roughly chopped
2 red chilli, 1 deseeded and chopped
Large mango, peeled
4 heads of park choi
4 Chinese broccoli stems
1 clove of garlic, finely chopped
2cm fresh ginger, finely chopped
2 tbsp soy sauce
2 tbsp rice oil
2 limes, juiced
2 tbsp, sesame seeds, lightly toasted
METHOD
In a bowl toss the cooked rice noodles, coriander and spring onions. To make the dip: Blend the peeled mango, whole red chilli and half of lime juice until smooth. Set aside. Cook the chicken in the oven for 30 minutes at 180°. Trim the ends of the broccoli, cut the park choi in half lengthways. Add to the boiling water and simmer until al dente. Place a wok on a high heat. Add rice oil, chopped chilli, ginger and garlic and fry for a few minutes. Add cooked greens. Toss with lime juice, soy sauce and fry for a few more minutes. In the serving bowl, place rice noodle salad, Asian greens and sliced chicken. Sprinkle with toasted sesame seeds. Serve with mango and chilli dip.
SERVES 4