Thai-Style Steamed Chicken With Noodles

• 4 large Swiss chard leaves
• 4 small boneless skinless chicken breasts
• 2 None kaffir lime leaves, finely shredded
• 2 small fresh red bird's-eye chili peppers, seeded and thinly sliced
• 1 tbsp finely chopped lemongrass
• 1 lb rice noodles
• None None FOR THE SWEET CHILI DRESSING
• 1/4 cup sweet chili sauce
• 2 tsp fish sauce
• 1 tbsp lime juice
• 1 clove garlic, crushed
• 2 tbsp finely chopped fresh cilantro

1. Drop chard into saucepan of boiling water. Drain immediately then place into bowl of iced water until cold; drain well.
2. Place a chicken breast on each chard leaf. Sprinkle with lime leaves, chili pepper and lemongrass. Wrap chard around chicken to enclose.
3. Line a steamer with parchment paper. Place chicken in steamer and steamer over wok or saucepan of simmering water. Cover and steam for 15 mins, or until chicken is cooked through.
4. Meanwhile, place noodles in large heatproof bowl; cover with hot water. Let stand for 5 mins; drain.
5. For the sweet chili dressing, combine all ingredients in small bowl.
6. Toss noodles with half of the dressing. Serve sliced chicken with noodles and remaining dressing.

swiss chard, chicken breasts, lime, fresh red birds, lemongrass, rice noodles, sweet chili dressing, sweet chili sauce, fish sauce, lime juice, clove garlic, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35670 (may not work)