Thai chicken with shrimp chips
Shrimp chips are available in different shapes and sizes from major supermarkets and Asian supermarkets. If unavailable, replace with crunchy noodles, cooked noodles or rice.
Ingredients
• 600g chicken thigh fillets, trimmed, cut into 4cm-wide strips
• 80g tube store-bought Thai herb paste
• 1 large red capsicum, cut into thick strips
• 150g snow peas, trimmed
• 75g packet shrimp chips
Method
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Combine chicken and herb paste in a large bowl.
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Cook chicken on a heated, lightly oiled barbecue grill plate over a medium to high heat for about 5 minutes on each side, or until cooked. Remove. Cover to keep warm.
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Cook capsicum on same grill plate for about 3 minutes on each side, or until tender.
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Add snow peas to a pan of boiling water for 30 seconds. Drain. Add to chicken with capsicum.
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Serve with shrimp chips and lime wedges.
