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  • 1 Brown onion
  • 1 (250g) Chicken breast
  • 25g Chilli jam
  • 1 tbsp Cornflour
  • 1 Egg
  • 1 tbsp Fish sauce
  • 1 Garlic clove
  • 25g Honey
  • 1 Leek
  • 1 tbsp Rice vinegar
  • 30g Roasted peanuts
  • 25g Soy sauce
  • 80g Tenderstem broccoli
  • 100g Thai rice sticks
  • Vegetable oil
  • Salt & sugar


  1. Boil a kettle. Add the rice noodles to a shallow dish and cover them with cold water until they’re fully submerged. Set the rice noodles aside to soak and soften
  2. Meanwhile, slice the chicken breasts into thin strips. Combine the cornflourhoney and soy sauce in a large bowl. Add the chicken breast strips to the bowl, then set aside to marinate
  3. Meanwhile, peel and finely slice the brown onion. Peel and finely chop (or grate) the garlic. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the sliced onion and a pinch of sugar and cook for 5-6 min or until beginning to soften
  4. Meanwhile, boil a kettle. Add the soaked noodles to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook for 4-7 min or until tender with a slight bite. Once cooked, drain and run them under cold water (this will stop them from sticking together!), then set aside
  5. Once the onion has softened, add the garlic and chicken and cook for 4-5 min or until cooked through. Meanwhile, wash the leeks carefully to remove any grit from between the leaves, then top, tail and slice finely
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