Coconut poached chicken with a persimmon noodle salad

For the Chicken:

2 tbsp finely diced fresh ginger

Zest & juicy of 1 large juicy lime

1 can 400ml coconut milk

1 tbsp sesame oil

500g chicken tenders (or breasts sliced into tenders)

270g dry udon noodles or soba

For the salad:

1 large First Fresh persimmon – sliced into matchsticks

200g green beans – chopped into small pieces

1 cup edamame beans

1 large red capsicum – sliced

1/2 red onion – thinly sliced

1 cup fresh mint – roughly chopped

1 cup coriander – roughly chopped

1/4 cup toasted cashews – chopped

Dressing:

The remaining poaching coconut milk should be 1 & 1/3 cups

2 tbsp lime juice

1 tbsp sambal

1 tbsp fish sauce

1 tbsp sugar

Preheat the oven to 200 fan bake. 

Mix the first 4 ingredients together in a lined baking dish. Add the chicken and coat well. Season with salt and pepper. 

Cook the noodles as per the packet instructions. Once cooked set aside to cool.

Bake the chicken for 15 – 20 minutes or until the chicken is cooked. Set aside to cool. 

Remove the chicken from the sauce, and using two forks gently shred it into smaller pieces. 

Pour the poaching liquid into a bowl, and stir in the remaining dressing ingredients. 

Add the noodles, salad and chicken to a large serving bowl. Pour over the sauce and toss well.