Coconut Chicken

Steps

1. Bring a full kettle to the boil. 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 with salt and toss to coat. Leave to marinate.
2. Place edamame beans and vermicelli in a large bowl, cover with boiling water and add a pinch of salt. Cover with a plate and leave to cook for 4-5 minutes, until noodles and beans are tender. Drain, rinse under cold water and leave to drain well.
3. Remove 1cm end from bok choy; thinly slice bok choy and capsicum; peel carrots into ribbons and thinly slice cores; finely chop coriander. Add all to a bowl and set aside.
4. Heat oil in a large fry-pan on medium-high heat. Remove chicken from marinade, tapping against bowl to remove excess. Reserve marinade. Add chicken to pan, season and cook for 2-3 minutes each side (depending on thickness), or until cooked through. Remove chicken from pan and set aside, covered, to rest before slicing. Reserve resting juices. Keep pan on the heat.
5. Add reserved marinade to pan, along with honey and water, bring to the boil and cook for about 1 minute, until piping hot. Set aside to serve.
6. Add drained 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, drizzle over any resting juices (if desired) and marinade. Garnish with coriander and serve with a lemon wedge to squeeze over.