Serves 4 as a main course
Preparation Time 35 minutes
Cooking Time 10 minutes

• 4 chicken breast fillets
• 100ml flour
• 2 eggs, beaten
• 100-200g cashew nuts, chopped
• 15ml olive oil
• 250g Chinese noodles, cooked according to the package instructions
• 10 fresh litchis, pitted
• 2 avocados, cubed
• Asian baby salad
• 2 celery sticks, finely chopped
• 1 cucumber, cut in half moons
• 200g mangetout

Salad Dressing

• zest and juice of 1-2 limes
• 15ml fish sauce
• 30ml light soya sauce
• 30ml sesame oil
• 1 thumb-sized piece of ginger, cut into strips
• 30ml teriyaki sauce
• 1 red chilli, chopped
• 1 bunch of spring onions, chopped
• 1 bunch of fresh mint, chopped

1 Cut the chicken into strips and roll it in the flour, eggs and then the nuts. Heat the oil in the frying pan over mild heat and fry the chicken in batches until cooked. Be careful the nuts don’t burn before the chicken is cooked!
2 Make The Salad Dressing Beat all the ingredients together and then test the sweet, sour and hot balance – then adjust to taste. Stir half of the dressing into the noodles. Place on a serving platter along with all the other ingredients and then drizzle the remaining salad dressing over the top. Serve immediately.

Text and image: Home magazine