Grilled Thai chicken
4tbsp sweet chilli sauce
juice of 1 juicy lime, plus 1 to serve
4 corn-fed chicken breasts, skin removed
325g (11oz) pack fresh egg noodles
1tsp sesame oil
2tsp soy sauce
1tsp Grated Ginger
2 spring onions, shredded
1 red chilli, de-seeded and shredded
a small handful of basil
a small handful of mint
a small handful of coriander
Line the grill pan with foil and preheat the grill. Mix together the chilli sauce and lime and drizzle over the chicken breasts, covering them completely. Season with freshly ground black pepper. Grill the chicken for 10-12 minutes, turning once, until it's just cooked through and golden with no pink showing. The marinade will caramelise on the meat in patches. Cook the noodles according to packet instructions and stir through the sesame oil, soy and ginger. Serve the chicken sliced on a bed of the noodles and spoon over any juices. Top with the spring onion and chilli, and scatter over the mixed herbs.
