Ingredients

• 2 free-range skinless chicken breasts
• 70g/2½oz rice noodles
• 3 garlic cloves
• crushed
• 1 small handful fresh coriander
• torn into small pieces
• 2 tbsp peanut butter
• 3 tbsp light soy sauce
• 2 tbsp clear honey
• 1 tsp chilli oil
• 1 tbsp balsamic vinegar
• 1 cucumber
• peeled and cut into thin strips

Directions

• Preheat the grill to its highest setting.
• Place the chicken under the grill and cook the chicken for 7-8 minutes on each side
• turning once
• until golden and cooked through. Remove from the grill once cooked and leave to cool slightly.
• Place the noodles into a large heatproof bowl and pour boiling water over to cover. Leave to cook for five minutes then drain and allow to cool.
• Place the warm chicken breast onto a sturdy flat surface and beat with a rolling pin and then shred to pieces.
• Place the garlic
• coriander
• peanut butter
• soy sauce
• honey
• chilli oil and vinegar into a food processor and blend until smooth.
• To serve
• place the noodles on plate
• top with the cucumber strips followed by the shredded chicken breast. Drizzle lightly with the peanut sauce.