Soy sauce and honey chicken stir-fry with egg noodles
|3||garlic — cloves, minced|
|5 cm||fresh ginger — grated|
|1/4 cup||soy sauce|
|1 Tbs||vegetable oil|
|1/2||red chilli — chopped|
|lemon — halved, juice only|
|600 g||chicken breast fillets — strips|
|2 Tbs||peanut oil|
|1||pepper — red and yellow, strips|
|1/2 cup||stock — chicken|
|200 g||noodles — egg, cooked|
|4||spring onion — chopped|
|2||red chilli — chopped, to garnish|
|2 Tbs||sesame seeds — toasted, to garnish|
|fresh coriander — to garnish|
Place the garlic, ginger, honey, soy sauce, oil, chilli and lemon juice in a bowl; stir to combine. Toss in the chicken. Allow to stand for 20 min.
Heat a wok, add peanut oil, toss in half the chicken, stir-fry 2–3 min,remove, repeat with remaining chicken,remove. Add peppers,stir-fry for 2 min. Return chicken to wok along with
chicken stock, simmer for 3 min, or until liquid reduces and the chicken is cooked through. Add noodles and any remaining sauce, cook for another minute. Stir through spring onions.
Divide among 4 bowls, top with sesame seeds; garnish with chillies and coriander.