My inspo for this recipe came from my good old trusty Coles magazine & it is going to be a new regular in my household.

It’s so refreshing & packs a massive flavour punch from the lemongrass & sweet chilli. It’s perfect for hot summer nights when you don’t want something too heavy or too hot.

I marinated the chicken a few hours earlier in the sauce & left it in the fridge, but it can be made all at once in 30 mins if you don’t have the time to prep ahead.

I put the serving size as four as I basically feed three people with how much the man in my house eats, but a good way to reduce the calories is by increasing the serving size to five or six.

Give yourself a smaller portion of noodles as they are predominantly carbs, but the rest is fine as it’s healthy veg & chicken for protein making it a great low cal dinner option!

TRUST ME ON THIS ONE - try it, you'll love it x 

• 460g chicken thigh, fat trimmed
• 35g crushed peanuts, toasted
• 130g snow peas, thinly sliced 
• 1 red capsicum, thinly sliced
• 200g carrots (approx 2.), thinly sliced
• 200g vermicelli noodles

Sauce ingredients:

• 2 tbsp lemongrass paste
• 1/2 cup sweet chilli sauce
• 1 tbsp fish sauce
• 1 lemon, juiced

Method:

1. Place chicken in a bowl with the lemongrass paste, half the sweet chilli sauce and half the fish sauce. Toss to coat and set aside
2. Thinly slice snow peas, capsicum and carrots and set aside
3. Whisk lemon juice, remainder of sweet chilli sauce and fish sauce. Set aside
4. Cook chicken approx. 4-5 mins each side or until cooked through. Slice for serving 
5. Cook vermicelli noodles according to packet instructions 
6. Divide noodles among bowls, top with capsicum, carrot, snow peas and chicken. Sprinkle on peanuts and drizzle over sauce. Enjoy!

Servings = 4

Calories = 607

Macros = P: 37.5g, C: 76.3g, F: 16.5g