Nutritious Chicken Thigh Chilli Noodles

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs ginger
• 1pcs carrot
• 1pcs zucchini
• 200g Chinese broccoli
• 1pcs bird's eye chilli
• 300g free-range chicken thigh fillets
• 10ml sesame oil
• 150g vermicelli noodles
• 30ml soy sauce
• 15ml white vinegar
• 5ml honey
• 1ml black pepper
• 10ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Peel and finely grate the ginger. Halve the carrot and zucchini lengthwise, then thinly slice on an angle. Coarsely chop the Chinese broccoli, keeping the stems and leaves separate. Thinly slice the chilli, discarding the seeds if less heat is desired (or omit the chilli if preferred).
2. Step 2 — Prep chicken
   Bring a medium saucepan of water to the boil for the noodles. Thinly slice the chicken into strips.
3. Step 3 — Make stir-fry sauce
   Put the garlic, ginger, sesame oil, 2 tbs soy sauce, 1 tbs white vinegar, 1 tsp honey and ¼ tsp black pepper (if you don't tolerate heat, you can omit it) in a bowl and whisk to combine.
4. Step 4 — Cook noodles
   Cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Start stir-fry
   Meanwhile, heat 2 tsp oil in a medium deep frypan over high heat. Stir-fry the chicken for 2-3 mins until golden. Remove from the pan. Stir-fry the carrot, Chinese broccoli stems and chilli for 2-3 mins until almost tender (add a little water while stir-frying to help the vegetables cook without burning). Return chicken to the pan, add the zucchini and stir-fry for 2 mins.
6. Step 6 — Finish stir-fry and serve
   Add the Chinese broccoli leaves and stir-fry sauce to the chicken mixture and cook, stirring, for 1-2 mins until the leaves are wilted and the vegetables are tender. Add the noodles and toss to combine. Divide the chicken noodle stir-fry among bowls to serve.

Allergens

Soy, Sesame