Smoky Asian Barbecue Chicken

Nutrition per serve

Ingredients

• 1pcs choy sum
• 1pcs carrot
• 1pcs spring onion
• 40g kecap manis
• 10g Chinese barbecue seasoning
• 2g chilli flakes
• 300g free-range chicken breast fillet
• 180g udon noodles
• 10ml white vinegar
• 5ml sugar
• 5ml soy sauce
• 30ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Thickly slice the choy sum, keeping the stems and leaves separate. Halve the carrot lengthwise and thinly slice. Thinly slice the spring onion.
2. Step 2 — Make sauce
   Combine the kecap manis, 1 tsp Chinese barbecue seasoning, a pinch of chilli flakes, if desired, 2 tsp white vinegar, 1 tsp sugar and 1 tsp soy sauce in a bowl.
3. Step 3 — Prep and cook chicken
   Combine the remaining Chinese barbecue seasoning and 1 tbs oil in a large bowl. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add to the marinade, season with pepper and turn to coat. Heat a medium deep frypan over medium-high heat. Cook the chicken for 2-4 mins each side until cooked through. Remove from the pan and reserve the pan.
4. Step 4 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 8 mins or until tender. Drain, then rinse under cold water to prevent the noodles from sticking.
5. Step 5 — Start stir-fry
   Heat 1 tbs oil in the reserved pan over high heat. Stir-fry the choy sum stems and carrot for 2 mins or until just tender. Add half the spring onion and stir-fry for 1 min.
6. Step 6 — Finish stir-fry and serve
   Add the choy sum leaves, noodles and sauce to the vegetables and cook, stirring, for 1-2 mins until combined and heated through. Remove the pan from the heat. Slice the chicken. Divide the noodle stir-fry and chicken among bowls. Scatter with the remaining spring onion and serve with the remaining chilli flakes, if desired.

Allergens

Soy, Gluten, Sulphites, Wheat