Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
4 chicken breasts skin removed
1 bunch spring onions, chopped
2 tablespoons clear honey
4 tablespoons soy sauce
2 red chillies, deseeded and chopped
2 teaspoons, preserved or fresh ginger, finely chopped
20g bunch cinnamon basil
250g pack egg noodles
2 tablespoons sesame oil
2 tablespoons sesame seeds
1 courgette, cut into long, thin strips using a peeler
1 red pepper, finely sliced
2 bok choi, sliced
Method
Preheat the oven to 200°F, 400°C, Gas Mark 6.
Score thechickenbreasts inacriss-cross patterntoabout1cmdeep. Mixallthe
marinade ingredients together in a bowl and pour over the chicken breasts.
Leave to marinate in the mixture for at least 30 minutes, or longer if possible.
Soak the noodles in boiling water for 1 minute or until separated. Scrape the
marinade from the chicken breasts and reserve it. Heat the sesame oil in a pan
until very hot and fry the chicken breasts in the oil for a couple of minutes until
golden. Add the sesame seeds and toast for 30 seconds until browned slightly.
Throw the courgette, pepper and bok choi into the same pan with the rest of the
marinade,thenstirin thedrainednoodles. Seasonwellandcover withfoil. Bake
for 20 minutes in the preheated oven.
Nutrition Info (per serving): 723 calories, 18 g fat.
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