Coconut Chicken

Steps

1. Bring a full kettle to the boil. Prepare ingredients. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Place in a bowl, along with all remaining coconut chicken ingredients (except oil, honey and water), season and toss to coat. Leave to marinate.
2. Place edamame beans and vermicelli in a bowl, cover with boiling water and add salt. Cover with a plate and leave to cook for 4-5 minutes, until noodles and beans are tender. Drain, rinse and leave to drain well. Snip in a few places with scissors. Remove half the noodles and set aside (use half for the salad).
3. Thinly slice bok choy and capsicum; peel carrot into ribbons and thinly slice core; finely chop coriander. Add to a bowl. Set aside.
4. Heat oil in a medium fry-pan on medium-high heat. Remove chicken from marinade, tap against bowl to remove excess. Reserve marinade. Add chicken to pan, season and cook for 2-3 minutes each side (depending on thickness), until cooked through. Remove chicken from pan and set aside, covered, to rest before slicing. Reserve resting juices. Return pan to medium heat.
5. Add marinade to pan, along with honey and water, bring to a boil and cook for about 1 minute, until piping hot. Set aside to serve.
6. Add noodles and beans to bowl with salad veggies. Toss through noodle dressing and season.
7. TO SERVE divide lime noodle salad between bowls. Top with chicken and drizzle over resting juices and marinade. Garnish with coriander and squeeze over lemon.