Serves:4
Difficulty:Easy
Ingredients:
- 1 kg chicken tenderloins
- 1/3 cup olive oil
- ½ cup orange marmalade
- ¼ cup Sweet Chilli Sauce
- 1 tablespoon Chang's Soy Sauce
Salad:
- 1 pkt Chang's Original Fried Noodles or Chang's Gluten Free Fried Noodles
- ½ green cabbage, shredded
- 1/3 red cabbage, shredded
- 1 red capsicum, cut into thin strips
- 1 carrot, peeled, grated
- 1 cup bean sprouts, trimmed
- 2 green onions, thinly sliced
Make Skewers:
- Soak bamboo skewers in water for 15 minutes. Drain.
- Thread chicken onto skewers. Place into a ceramic dish.
- Combine 1 tablespoon of oil, 1/3 cup of marmalade, 2 tablespoons of sweet chilli, and 1 tablespoon Soy Sauce. Pour over skewers. Turn to coat. Cover.
- Refrigerate for 30 minutes.
Make Salad:
- Combine all ingredients except noodles, in a bowl.
- Combine remaining oil, marmalade, sweet chilli sauce, and pepper and whisk to combine.
Method:
- Heat a frying pan or BBQ.
- Cook skewers for 4 minutes each side, or until golden and cooked through.
- Add noodles and dressing to salad. Toss.
- Serve salad topped with skewers.
