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Ingredients
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
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
Marinade
2 tbsp honey
3 tbsp soy sauce
1 tsp grated ginger
1 clove garlic, crushed
3 tbsp soy sauce
1 tsp grated ginger
1 clove garlic, crushed
Method
- 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.
- 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.
- Cook the noodles in boiling water. Add the broccoli and mange tout 3 minutes before the end.
- 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.
- Spoon into bowls. Slice the chicken and arrange on top.Drizzle over the sauce from the baking sheet.
