Ingredients
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2 ea Chicken Breasts - Boneless
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4 ea Zucchini
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2 ea Carrots
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4 ea Scallions
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1/2 cup Bean sprouts
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3/4 cup Edamame beans
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2 tbsp Peanut butter - creamy
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3 tbsp Soy sauce - dark
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3 tbsp Chilli garlic sauce
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2 tbsp Sesame oil
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1 lime Lime juice
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Zest of a Lime
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1/2 cup Honey roasted peanuts
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1 sliced Red chili pepper
Directions
Steps
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1
Done
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Bring a good sized pan of water to a boil, season with salt and pepper. Add the chicken breasts and reduce heat to a simmer. Poach the chicken for about 10 minutes or until cooked through. Test by cutting into the thickest part or use an instant read thermometer. When done, transfer to a plate to cool. |
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2
Done
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With a julienne peeler cut the squash and carrots into noodles. Place in a large bowl together with the scallions, bean sprouts and beans. |
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3
Done
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In a separate bowl, combine the peanut butter with the soy sauce, then whisk in the chili sauce, sesame oil, lime zest and juiced plus a tablespoon of cold water. Mix well together |
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4
Done
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When the chicken has cooled, shred it and mix it in with the vegetables. Drizzle the dressing over the top and toss well to coat. Sprinkle the nuts and chopped chili over the top and place on a platter, ready for the table. |
