Lime and Ginger Chicken with Cucumber and Coconut Noodle Salad

Preparation time:45 minutes


  • 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


  1. 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.
  2. 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.
  3. 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.