Serves:4
Preparation time:45 minutes
Difficulty:Easy
Ingredients:
- 1 tbsp finely grated ginger
- 2 tbsps honey
- 2 tbsps Chang’s Light Soy sauce
- 2 tbsps finely grated lime rind
- 2 cloves garlic, crushed
- 8 chicken thigh fillets, skin on
Cucumber and coconut salad:
- 1 tbsp Chang’s Sesame oil
- 1 tbsp coconut or brown sugar
- 2 Lebanese cucumbers, roughly chopped
- 1 cup fresh shaved coconut
- 2 packets Chang’s Original Fried Noodles
Method:
- Preheat oven to 200 degrees centigrade. Combine ginger, honey, soy sauce, lime zest, garlic and chicken in a large bowl and refrigerate, covered, for 20 minutes.
- Spread chicken over the base of a greased baking tray and cook for 20 minutes, turning halfway, or until cooked through. Remove from oven and keep warm.
- To prepare the salad, place oil and sugar in a large bowl, stirring well until sugar is dissolved. Add cucumber and toss to combine. Gently toss through coconut and noodles and serve immediately with the chicken.
