Serves:4
Preparation time:30 mins
Difficulty:Easy
Ingredients:
- 375ml (1/2 cups) coconut yoghurt
- 2 tbsps brown sugar
- 1 tbsp Chang’s Fish sauce
- 2 cloves garlic, crushed
- 1 lime, zest and juice
- 800g chicken tenderloins
- 2 tbsps Chang’s Sesame Oil
Apple and fennel slaw:
- 3 tbsps extra virgin olive oil
- 21/2 tbsps Apple cider vinegar
- 1/2 tsp brown sugar
- 2 fennel bulbs, thinly sliced plus 2 tbsps chopped fennel fronds
- 2 large pink lady apples, cored, thinly sliced
- 1 packet Chang’s Original Fried Noodles
Method:
- Whisk yoghurt, sugar, fish sauce, garlic, zest and juice together in a large bowl. Add chicken and stir well to coat. Refrigerate, covered, for 20 minutes.
- Brush oil over heated chargrill pan and cook chicken, in batches, 2 minutes each side or until golden and cooked through. Remove from chargrill and keep warm.
- To prepare the slaw, whisk oil, vinegar and sugar together in a large bowl. Add the fennel, fennel fronds, apple, chicken and noodles and toss quickly to combine.
- Serve immediately.
