Ingredients

Marinade

garlic cloves, crushed (optional)

2 tablespoons

fish sauce

2 tablespoons

maple syrup

the juice of 2 limes

2 tablespoons

sesame seed oil

2 tsp

organic galangal powder

1 heaped tsp

Steenbergs Thai spice

Main recipe

450g

chicken tenders/mini breast fillets

cucumber, sliced finely

carrots, shredded or spiralised

300g

cooked rice noodles

lime wedges, to serve

small bunch

of fresh coriander

Fresh, lemony, herby and delicate, this is how Niki Bakes describes Vietnamese cuisine. Where Korean food is a flamboyant, spicy and sauce scene, Vietnamese cuisine is light, harmonious and effortlessly tasty. Read on to see just how easy this dish designed by Niki is.

Serves 4

Time: 45 minutes- 1 hour

Method

Pour all the marinade ingredients in a large bowl and place the chicken in the same bowl. Using clean hands, make sure you coat every chicken tender with your marinade. Let this sit for 10 minutes.
While you're waiting, prepare your veg and start to lay out a platter as photographed so your chicken can be served on top.
Heat your pan on a medium-high heat and cook your chicken for about 8-10 minutes, turning them once during cooking. I like to slash my chicken as it cooks to help create a more tender dish at the end. Dish up warm and enjoy!