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Spicy Chicken Thighs with Cucumber and Cashew Salad

Spicy chicken thighs with salad
Spicy chicken thighs with salad

Ingredients A

  • 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

Ingredients B

  • 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


  • For the spicy chicken thighs (ingredients A), whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl.
  • 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.
  • For cucumber and cashew salad (ingredients B), make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.
  • In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened.
  • 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.
  • 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.)
  • To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside.