Spicy chicken thighs with cucumber and cashew salad
Method
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For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl.
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In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.
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For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.
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In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened.
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Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined.
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Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.)
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To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside.
Ingredients
For the spicy chicken thighs
- 3 tbsp fish sauce
- freshly ground black pepper, to taste
- 3 garlic cloves, peeled, crushed
- 2 large red chillies, finely chopped
- 2 tsp sugar
- 8 chicken thighs, bone and skin removed
- 2 tbsp vegetable oil
For the cucumber and cashew salad
- 3 tbsp lime juice
- 3 tbsp caster sugar
- 200g/7oz vermicelli rice noodles
- 2 cucumbers, halved and thinly sliced
- small handful fresh mint leaves
- 4 spring onions, sliced finely
- 2 tbsp cashews, crushed
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Spicy chicken thighs with cucumber and cashew salad
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Meat, fish and poultry