• Honey Ginger Chicken With Noodles
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Honey Ginger Chicken With Noodles

Honey Ginger Chicken With Noodles

  1. 1 tbsp Soy Sauce - PANTRY ITEM
  2. 30 g Snow Peas
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 1 Each Red Capsicum
  5. 1 Each Honey Sachet
  6. 1 Each Green Spring Onions
  7. 5 g Ginger
  8. 1 Clove Garlic
  9. 150 g Free Range Chicken Breast
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 1 Each Eggs - PANTRY ITEM
  12. 50 g Egg Noodles
  13. 1 tbsp Cornflour - PANTRY ITEM
  14. 2 tbsp Boiling Water
  1. 2 tbsp Soy Sauce - PANTRY ITEM
  2. 60 g Snow Peas
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 1 Each Red Capsicum
  5. 2 Each Honey Sachet
  6. 1 Each Green Spring Onions
  7. 10 g Ginger
  8. 1 Clove Garlic
  9. 300 g Free Range Chicken Breast
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 1 Each Eggs - PANTRY ITEM
  12. 100 g Egg Noodles
  13. 2 tbsp Cornflour - PANTRY ITEM
  14. 3 tbsp Boiling Water
  1. 3 tbsp Soy Sauce - PANTRY ITEM
  2. 90 g Snow Peas
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 2 Each Red Capsicum
  5. 3 Each Honey Sachet
  6. 2 Each Green Spring Onions
  7. 15 g Ginger
  8. 2 Clove Garlic
  9. 450 g Free Range Chicken Breast
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 2 Each Eggs - PANTRY ITEM
  12. 150 g Egg Noodles
  13. 3 tbsp Cornflour - PANTRY ITEM
  14. 5 tbsp Boiling Water
  1. 4 tbsp Soy Sauce - PANTRY ITEM
  2. 120 g Snow Peas
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 2 Each Red Capsicum
  5. 4 Each Honey Sachet
  6. 2 Each Green Spring Onions
  7. 20 g Ginger
  8. 2 Clove Garlic
  9. 600 g Free Range Chicken Breast
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 2 Each Eggs - PANTRY ITEM
  12. 200 g Egg Noodles
  13. 4 tbsp Cornflour - PANTRY ITEM
  14. 6 tbsp Boiling Water
  1. 6 tbsp Soy Sauce - PANTRY ITEM
  2. 180 g Snow Peas
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 3 Each Red Capsicum
  5. 6 Each Honey Sachet
  6. 3 Each Green Spring Onions
  7. 30 g Ginger
  8. 3 Clove Garlic
  9. 900 g Free Range Chicken Breast
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 3 Each Eggs - PANTRY ITEM
  12. 300 g Egg Noodles
  13. 6 tbsp Cornflour - PANTRY ITEM
  14. 9 tbsp Boiling Water

Prep:

  1. Peel and crush garlic.
  2. Lightly beat eggs.
  3. Cut chicken fillet into 5 cm pieces.
  4. Wash and chop capsicum in strips.
  5. Trim and halve snow peas diagonally.
  6. Peel and finely grate ginger.
  7. Wash and chop green spring onions.
  8. Pop a pan of water on to boil.

Method:

  1. Heat a well oiled, large, non-stick frying pan over a high heat. Add chicken (in batches if need be so the pan isn't crowded) and cook for about 2 minutes on each side, or until browned and cooked. Remove.
  2. Drop noodles into boiling water and cook for 2-3 mins until tender. Drain and cover to keep warm.
  3. Remove pan from heat. Wipe clean. Add snow peas, capsicum and sauce. Return to heat. Bring to boil. Simmer for 1 minute, or until thickened. Add chicken and green onions. Toss to coat and season with salt and pepper.
  4. To make sauce, whisk half the cornflour in a cup with boiling water. Stir in soy sauce, honey, ginger and garlic. If there are any lumps of cornflour, rub them with the back of a teaspoon.
  5. Whisk remaining cornflour with eggs, to form a thin smooth batter. Add chicken to batter and stir to coat.
  6. Serve chicken and sauce over noodles.
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