2 chicken breasts, cut into chunky pieces
1/2 cup sweet chilli and ginger sauce
1 continental cucumber
1/2 cup crunchy rice noodles
Place chicken in a non-stick frying pan with 1/4 cup water and cook till water evaporates. Add sauce and simmer for 5 minutes or until the chicken is cooked through. Remove from heat. Slice and julienne cucumber to resemble long, thin noodles. Add cucumber and noodles to chicken and mix gently. Serve topped with extra cucumber noodles as garnish.
4 Ingredients Fast, Fresh & Healthy,
by Kim McCosker, $34.99