Sticky Chicken Noodles

Charmaine Lu -
  • 4 chicken thigh fillets, cut into thin strips
  • 1 tsp cornflour
  • 2 tbsp oil
  • 4 shredded spring onions
  • 1 tbsp grated ginger
  • 1 sliced red capsicum
  • Pinch of chilli flakes
  • 2 tbsp soy sauce
  • 1 tbsp clear honey
  • 50ml chicken stock
  • 300g ready-cooked wok noodles
  • Toasted sesame oil
  • Toss the chicken in the cornflour and some seasoning, and fry in 1 tbsp of oil until golden all over. Remove from the pan and set aside, and toss in the rest of the oil, the ginger, capsicum and spring onions. Stir-fry to soften, then return the chicken to the pan with the chilli, soy sauce, honey and the stock. Bubble away for 3 mins, then add the noodles and a dash of sesame oil, and toss together to heat through. Serve with a scattering of extra spring onion.
25 mins
2 serving