HOISIN CHICKEN WITH NOODLES & AVOCADO SALAD

It’s funny where inspiration comes from. There is no way to chart or track it. I was skimming a cookbook the other day, saw a recipe for ‘Sweet Chilli Pork with Avocado’ and from reading that created the dish below in a mere minute. The only related ingredient between these recipes ended up being diced avocado. To me, this story highlights the importance of continual reading in our lives. This hoisin chicken was a very simple, very fresh Monday night dinner. The avocado salad really makes the dish in my opinion. 

INGREDIENTS

• 300- 400g chicken breast, cut into 4cm pieces
• 3 tablespoons hoisin sauce
• 1 tablespoon white vinegar
• 1 avocado, cut into small pieces
• 2 small carrots, cut into thin slices
• 1 green onion, finely chopped
• 2 tablespoons lime juice
• pinch of sea salt 
• 1 teaspoon sesame oil
• 200g rice noodles

COOKING 

1. Preheat oven to 180 degrees celsius fan-forced. Line an oven tray with baking paper. Combine chicken pieces, hoisin sauce and white vinegar in a medium bowl and refrigerate for 10 minutes. 

2. Meanwhile, place avocado, carrot, green onion, lime juice and sea salt in a small bowl. Toss well to combine and refrigerate. 

3. Arrange chicken pieces in a single layer on baking tray and cook for around 10 minutes or until chicken is just cooked and tender (and no pink flesh remains). 

4. Meanwhile, bring a medium saucepan filled with water to the boil. Add rice noodles and cook, stirring occasionally, for around 5 minutes or until noodles are tender. Drain well. 

5. Serve with chicken, noodles and avocado salsa separate or mixed together. 

x E