Chilli Chicken Skewers With Noodle And Avocado Salad | Donna Hay

Ingredients

• 800g chicken thigh fillets, quartered
• 1 tablespoon peanut oil
• 1 teaspoon sea salt flakes
• ¼ cup (90g) Asian chilli jam+
• 100g brown or regular rice noodles
• 2 zucchini (courgette), finely shredded
• 2 Lebanese cucumbers, finely shredded
• 1 cup coriander (cilantro) leaves, plus extra to serve
• 2 avocados, chopped
• ¼ cup (35g) roasted peanuts, chopped
• 1 small red chilli, thinly sliced dressing
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar