Empty My Fridge
The Sweet & Spicy Chicken Noodles Meal Prep I Can't Stop Making
Ingredients
- Vegetable oil3 tbsp
- Chicken thigh · boneless800 g
- Baking soda¼ tsp
- Salt1 tsp
- Black pepper · cracked½ tsp
- Sriracha sauce3 tbsp
- Soy sauce2 tbsp
- Honey2 tbsp
- Rice wine vinegar2 tbsp
- Brown sugar1 tbsp
- Garlic · minced7
- Ginger · grated2 tsp
- Cornstarch1 tsp
- Chili flake · flakes½ tsp
- Egg noodle450 g
- Bell pepper · thinly sliced1
- Bok choy · quartered2
- Tenderstem broccoli150 g
- Scallion · thinly sliced2
- Sesame seed · toasted1 tbsp
- Chili pepper · thinly sliced1
- Cilantro
Instructions
- Heat the neutral oil in a pan. Season the chicken with bicarbonate of soda, salt and pepper, and cook until golden and cooked through.
- Whisk the sriracha, soy sauce, honey, rice wine vinegar, brown sugar, garlic, ginger, cornflour and chilli flakes into a sauce.
- Cook the noodles, drain, and set aside. Stir-fry the capsicum, bok choy and broccolini in oil with garlic and ginger until charred and tender-crisp.
- Add the sauce to the pan and simmer until thick and sticky. Return the chicken and toss with the noodles and vegetables until coated.
- Serve topped with spring onions, sesame seeds, sliced red chilli and coriander.
Summarized from Chef Jack Ovens's video. Watch it for the details.
More recipes with
GarlicGingerScallionBell pepperBrown sugarChicken thighBroccoliBok choy
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