Ah, Bill Granger, you’ve done it again! This recipe is not only super easy, it’s packed full of flavour and has quickly become a firm favourite in our household. I cannot emphasise just how fabulous his recipes are – if you haven’t yet been indoctrinated into the cult that is Bill (as I clearly have), I highly recommend his wonderful books.
Ingredients – marinated chicken
3 tbsp fish sauce
Freshly ground black pepper
3 garlic cloves, crushed
1 tsp dried chilli flakes (or 2 large red chillis, minced finely)
2 tsp brown sugar
4 boneless chicken thighs
2 tbsp oil (I used grapeseed)
Ingredients – cucumber and cashew salad
3 tbsp lime juice (but I have also used lemon juice successfully)
3 tbsp brown sugar
200g rice vermicelli noodles
2 cucumbers, halved and thinly sliced
Small handful of fresh mint leaves, sliced if they are large
4 spring onions, thinly sliced
2 tbsp cashew nuts, crushed
Whisk the fish sauce, pepper, garlic, chillis and sugar in a bowl. Put the chicken in a separate bowl and pour over half the marinade. Cover with plastic wrap and refrigerate for 20 minutes. Keep the rest of the marinade on the side.
Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook once on each side until it is cooked through.
While the chicken is cooking, add the lime or lemon juice and sugar to the marinade that you set aside. Stir until the sugar has dissolved to make a dressing.
Pour boiling water over the vermicelli and leave until soft. Drain under cold water, place in a large bowl and add the cucumber, mint, spring onions and cashews. Add the dressing, toss well and serve with the sliced chicken.