Serves: 4 Cooking time: 20 minutes Level: Capable cooks PRINT RECIPE
INGREDIENTS
1/4 cup lime juice
1 tablespoon soy sauce
2 teaspoons caster sugar
1 long red chilli, finely chopped
1 tablespoon peanut oil
1 brown onion, thinly sliced
2 garlic cloves, crushed
2cm piece fresh ginger, peeled, finely grated
600g chicken mince
1 green capsicum, thinly sliced
150g sugar snap peas, trimmed
fresh thick rice noodles, to serve (see note)
fresh mint leaves, to serve
INSTRUCTIONS
1. Combine lime juice, soy sauce, sugar, chilli and 1 tablespoon cold water in a jug.
2. Heat oil in a saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add garlic and ginger. Cook for 1 minute. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
3. Add capsicum and sugar snap peas. Cook for 5 minutes or until chicken is cooked through and vegetables are tender. Add lime juice mixture. Cook for 2 minutes or until heated through.
4. Spoon chicken mixture over noodles. Top with mint leaves. Serve.
