400g boneless chicken thighs<br />
100g egg noodles<br />
1 tbsp sunflower oil<br />
4 spring onions, sliced<br />
60g baby corn, sliced<br />
60g broccoli florets<br />
60g mangetout, sliced<br />
1 large carrot, peeled and grated<br />
150ml chicken stock<br />
1 tsp rice wine vinegar<br />
1 tsp honey<br />
2 tbsp honey<br />
3 tbsp soy sauce<br />
1 tsp grated ginger<br />
1 clove garlic, crushed<br />
<ol>
<li>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.</li>
<li>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.</li>
<li>Cook the noodles in boiling water. Add the broccoli and mange tout 3 minutes before the end.</li>
<li>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.</li>
<li>Spoon into bowls. Slice the chicken and arrange on top.Drizzle over the sauce from the baking sheet.</li>
</ol>
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Teriyaki Chicken Noodles
Try this easy to prepare recipe this weekend. Marinating the chicken gives it a delicious flavour. My children absolutely loved it!
