Empty My Fridge
The Sweet & Spicy Chicken Noodles Meal Prep I Can't Stop Making
Ingredientes
- Vegetable oil3 colheres de sopa
- Chicken thigh · boneless800 g
- Baking soda¼ colher de chá
- Salt1 colher de chá
- Black pepper · cracked½ colher de chá
- Molho sriracha3 colheres de sopa
- Molho shoyu2 colheres de sopa
- Honey2 colheres de sopa
- Rice wine vinegar2 colheres de sopa
- Brown sugar1 colher de sopa
- Garlic · minced7
- Ginger · grated2 colheres de chá
- Cornstarch1 colher de chá
- Chili flake · flakes½ colher de chá
- Egg noodle450 g
- Bell pepper · thinly sliced1
- Bok choy · quartered2
- Tenderstem broccoli150 g
- Scallion · thinly sliced2
- Sesame seed · toasted1 colher de sopa
- Chili pepper · thinly sliced1
- Cilantro
Modo de preparo
- 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 do vídeo de Chef Jack Ovens. Assista para ver os detalhes.
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O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.