You may also like
Categories:
Swiss chard chicken breasts lime fresh red birds lemongrass rice noodles SWEET CHILI DRESSING sweet chili sauce fish sauce lime juice clove garlic fresh cilantro
Viewed: 3 - Published at: 7 years agoIngredients
- 4 large Swiss chard leaves
- 4 small boneless skinless chicken breasts
- 2 None kaffir lime leaves, finely shredded
- 2 small fresh red bird's-eye chili peppers, seeded and thinly sliced
- 1 tbsp finely chopped lemongrass
- 1 lb rice noodles
- None None FOR THE SWEET CHILI DRESSING
- 1/4 cup sweet chili sauce
- 2 tsp fish sauce
- 1 tbsp lime juice
- 1 clove garlic, crushed
- 2 tbsp finely chopped fresh cilantro
Method
- Drop chard into saucepan of boiling water. Drain immediately then place into bowl of iced water until cold; drain well.
- Place a chicken breast on each chard leaf. Sprinkle with lime leaves, chili pepper and lemongrass. Wrap chard around chicken to enclose.
- Line a steamer with parchment paper. Place chicken in steamer and steamer over wok or saucepan of simmering water. Cover and steam for 15 mins, or until chicken is cooked through.
- Meanwhile, place noodles in large heatproof bowl; cover with hot water. Let stand for 5 mins; drain.
- For the sweet chili dressing, combine all ingredients in small bowl.
- Toss noodles with half of the dressing. Serve sliced chicken with noodles and remaining dressing.
