Sticky Soy Chicken

Nutrition per serve

Ingredients

• 200g Chinese broccoli
• 1pcs zucchini
• 1pcs carrot
• 1clove garlic
• 1bunch coriander
• 300g free-range chicken thigh fillets
• 40g kecap manis
• 150g vermicelli noodles
• 15g Vietnamese pho seasoning
• 2g chilli flakes
• 5ml soy sauce
• 5ml white vinegar
• 5ml honey
• 15ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Thickly slice the Chinese broccoli, keeping the stems and leaves separate, halving any thick stems lengthwise. Halve the zucchini and carrot lengthwise, then thinly slice. Crush or finely chop the garlic. Pick the coriander leaves, discarding the stems. Thinly slice the chicken.
2. Step 2 — Make sauce
   Combine half the kecap manis, 1 tsp soy sauce, 1 tsp white vinegar, 1 tsp honey and 1 tbs water in a bowl.
3. Step 3 — 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.
4. Step 4 — Cook chicken
   While the noodles are cooking, heat 2 tsp oil in a medium frypan over high heat. Stir-fry the chicken for 5-6 mins until cooked through. Add the remaining kecap manis, half the pho seasoning* and 1½ tbs water and cook, stirring, for 1 min or until the chicken is coated and the sauce is slightly thickened.
5. Step 5 — Cook vegetables
   Meanwhile, heat 2 tsp oil in a large deep frypan over high heat. Cook the Chinese broccoli stems, zucchini and carrot, covered, stirring occasionally, for 2-3 mins until the Chinese broccoli is slightly softened. Add the garlic and a pinch of chilli flakes* (you can omit them if you prefer) and cook, stirring, for 30 secs or until fragrant.
6. Step 6 — Add noodles and serve
   Add the Chinese broccoli leaves, noodles and sauce to the vegetables and cook, stirring, for 1 min or until well combined and the vegetables are tender. Add the chicken and any resting juices and stir until combined. Taste, then season with salt and pepper. Divide the noodle mixture among bowls. Scatter with the coriander to serve.

Allergens

Soy, Gluten, Sulphites, Wheat