HONEY SOY CHICKEN

After a long day, there is no easier dinner to make than an Asian stir-fry. I remember my mother swearing by them when we were younger. She would somehow manage to cook a minimum of 9 vegetables in her well-used wok along with tender chicken. I am ashamed to admit that I got sick of those stir-fries and begged for any other meal whilst I lived at home. Nowadays, having been out of home for years, fending for myself in the wild, I relish the chance to sit down with her perfected stir-fries. Whilst my attempts never include as many vegetables as hers did (my fridge is simply not big enough to store kilos of wombok, beans and broccoli) I try to make the sauce different each time so that my oblivious boyfriend has no idea that the dinner is basically the same as last week….

INGREDIENTS

• 440g rice noodles (gluten-free)
• 500g chicken breast, cut into 3cm pieces and all fat removed
• 1 head of broccoli, cut into florets and stems
• 1 tablespoon sesame oil
• 150g green beans, trimmed and cut in half
• 1/2 a carrot, grated
• 2cm piece of fresh ginger, grated
• 2 garlic cloves, finely chopped
• 3 tablespoons honey soy marinade (gluten-free)

Dressing

• 3 tablespoons honey soy marinade
• 1 teaspoon gluten-free fish sauce 
• 1 tablespoon tamari sauce 

COOKING 

1. Marinade chicken with 3 tablespoons honey soy marinade and leave in the fridge for a minimum of 30 minutes. 

2. Heat sesame oil in a large ok and swirl wok around to coat. Add garlic and ginger to the wok and stir for 1-2 minutes or until fragrant. Add chicken breast and cook, stirring often, until chicken is coloured and cooked through (this will be when no pink flesh is visible). Add broccoli, beans and carrot and stir frequently, cooking the vegetables through. This may take around 6-7 minutes. 

3. Meanwhile, cook rice noodles by placing them in a saucepan or large heatproof bowl with boiling water. Gently break the noodles apart with a fork to separate. Drain well. 

4. Make the dressing by combining the three ingredients in a small bowl and whisk to combine. 

5. Add the noodles to the wok and stir for 30 seconds to combine noodles, chicken and vegetables. Remove from heat and place in a large serving bowl. Drizzle dressing on top and toss to combine. Serve warm. 

Serves / 4 

Total Preparation time / 15 minutes (plus 30 refrigeration time)

Total Cooking time /  20 minutes 

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