If you love Asian flavours then I am sure you will love this chicken dish. Feel free to change up the veggies if you wish, you could use carrots, cabbage or shitake mushrooms to name a few. I chose mange tout and baby corn as they require very little in the way of preparation and cook in no time at all – it’s all about speed today!
Mmm… I can smell the honey caramelising already. Enjoy!
Update: watch how we made this recipe on the Expresso Show by clicking HERE.
HONEY, SOY AND LIME CHICKEN WITH NOODLES
- 1 tbsp honey
- ¼ cup soy sauce
- 1 tbsp lime juice
- 1 tsp crushed ginger
- 1½ tsp crushed garlic
- 2 free range chicken breast fillets
- 150g dried noodles
- 60g mange tout
- 60g baby corn
- sunflower oil, for frying
- salt and pepper
- sesame seeds, to garnish
1.) Combine the honey, soy sauce, lime juice, ginger and garlic in a bowl and mix well to make a dressing.
2.) Cut the chicken fillets into 5cm strips. Measure 3 tablespoons of the dressing into a small bowl and set aside. Toss the chicken strips in the remaining dressing to coat and leave to stand.
3.) Bring a pot of water to the boil on the stove. Add the noodles and cook as per the packet instructions. (They should be cooked but still form, not too soft!)
4.) Rinse the mange tout and baby corn. Top and tail the mange tout and cut the baby corn in half lengthways.
5.) Heat a dash of sunflower oil in a frying pan or wok. Add the chicken and its marinade and cook for a few minutes just to brown the chicken. Add the baby corn and cook for 1 minute. Add the mange tout and cook for a further 2-3 minutes until the chicken is cooked through.
6.) Drain the noodles. Add the chicken, vegetables and the remaining dressing that you set aside earlier. Toss together well. Season to taste with salt and pepper.
7.) Dish onto warmed plates. Sprinkles with a few pinches of sesame seeds and serve.