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  • 400g boneless chicken thighs
  • 100g egg noodles
  • 1 tbsp sunflower oil
  • 4 spring onions, sliced
  • 60g baby corn, sliced
  • 60g broccoli florets
  • 60g mangetout, sliced
  • 1 large carrot, peeled and grated
  • 150ml chicken stock
  • 1 tsp rice wine vinegar
  • 1 tsp honey


  • 2 tbsp honey
  • 3 tbsp soy sauce
  • 1 tsp grated ginger
  • 1 clove garlic, crushed


  1. Mix together the honey, soy , ginger and garlic. Marinate the chicken. Put all of the ingredients into a bowl. Add the chicken and coat. Leave for 1 hour or as long as possible.
  2. Preheat the oven to 200C Fan. Line a baking sheet with non stick paper. Arrange the chicken thighs and season. Pour over the marinade. Roast for 20 to 25 minutes until golden and cooked through.
  3. Cook the noodles in boiling water. Add the broccoli and mange tout 3 minutes before the end.
  4. Heat 1 tbsp of oil in a wok. Fry the spring onion, corn and carrot for 1 to 2 minutes. Add the stock, vinegar and honey. Add the noodles and toss over the heat.
  5. Spoon into bowls. Slice the chicken and arrange on top.Drizzle over the sauce from the baking sheet.


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