Empty My Fridge
The Sweet & Spicy Chicken Noodles Meal Prep I Can't Stop Making
Ingredientes
- Vegetable oil3 cdas.
- Chicken thigh · boneless800 g
- Baking soda¼ cdtas.
- Salt1 cdta.
- Black pepper · cracked½ cdtas.
- Salsa sriracha3 cdas.
- Soy sauce2 cdas.
- Miel2 cdas.
- Rice wine vinegar2 cdas.
- Brown sugar1 cda.
- Garlic · minced7
- Ginger · grated2 cdtas.
- Cornstarch1 cdta.
- Chili flake · flakes½ cdtas.
- Egg noodle450 g
- Bell pepper · thinly sliced1
- Bok choy · quartered2
- Tenderstem broccoli150 g
- Scallion · thinly sliced2
- Sesame seed · toasted1 cda.
- Chili pepper · thinly sliced1
- Cilantro
Preparación
- 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.
Resumido del vídeo de Chef Jack Ovens. Míralo para los detalles.
Más recetas con
AjoJengibreCebolletaPimientoAzúcar morenoContramuslo de polloBrócoliBok choy
Cocina con lo que hay en tu nevera
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