Lemongrass Chicken Bowl

For the chicken

• 1.5 lb chicken thighs
• 1 tbsp maple syrup
• 2 tbsp lemongrass
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 garlic cloves, minced
• 1/2 tsp chilli flakes
• 1/2 tsp pepper

For the sauce

• 2 tbsp maple syrup
• 2–3 tbsp fish sauce
• 1 garlic clove, minced
• 2 tbsp lime juice
• 1/2 cup boiling water
• 1 tsp chilli flakes

To serve

• 7 oz vermicelli noodles
• 1 cup shredded lettuce
• 1 cucumber, diced
• 2 carrots, julienned
• 1–2 tbsp chopped peanuts
• 1–2 tbsp coriander, finely chopped
• 1 stalk spring onion, diced

1. Add the chicken thighs to a bowl. Top the chicken with all the marinade ingredients, then toss everything together so the thighs are fully coated. Cover and refrigerate for at least 30 minutes.
2. Air fry the chicken at 180 degrees C for 20-25 minutes, until cooked through and golden.
3. While the chicken cooks, julienne the cucumber and carrot, and chop the lettuce. Roughly chop the coriander and thinly dice the spring onion. Place the vermicelli noodles into boiling water for 2 minutes. Drain and rinse, then mix through a small amount of oil to prevent the noodles from sticking together.
4. In a bowl, whisk together the sauce ingredients until smooth.
5. In a bowl, toss the noodles with the vegetables. Slice the chicken and arrange it on top. Drizzle with the sauce and sprinkle with crushed peanuts, spring onion and coriander before serving. Enjoy!