Sesame Chicken Stir-Fry with Broccoli and Noodles

• 3 tbspsoy sauce
• 1 tbsphoney
• 1 tbsprice vinegar
• 1 tspcornflour
• 1 tsptoasted sesame oil
• 250gdried medium egg noodles
• 2 tbspolive oil
• 500gboneless skinless chicken thighs, cut into thin strips
• 300 gbroccoli, florets small and stalk thinly sliced
• 1carrot, cut into thin matchsticks
• 2garlic cloves, finely chopped
• 20gginger, finely grated
• 4spring onions, sliced
• 2 tbspsesame seeds

Method

1. 1Mix the soy sauce, honey, rice vinegar, cornflour and sesame oil in a small bowl with 4 tablespoons of water. Cook the noodles in boiling water for 3 to 4 minutes until just tender, drain, rinse under cold water and set aside.
2. 2Toast the sesame seeds in a dry wok over a medium heat for 2 minutes, shaking, until golden and popping. Tip out onto a plate.
3. 3Heat ½ tbsp oil in the wok over high heat. Add half the chicken in one layer, leave for 2 minutes to brown, then stir-fry for about 3 minutes. Lift onto a plate and repeat with another ½ tbsp oil and the remaining chicken.
4. 4Add the remaining oil and the broccoli, carrot and 3 tablespoons of water. Cover with a lid or a large plate and cook for 3 minutes so the broccoli steams, then uncover and stir-fry for 2 minutes until the water has gone and the florets are bright green and tender at the tip of a knife.
5. 5Add the garlic and ginger and stir for 30 seconds until fragrant. Return the chicken, add the noodles and pour in the sauce. Toss for 2 minutes until the sauce thickens and clings to everything and the noodles are hot. Check the thickest chicken strip reaches 75°C for 30 seconds.
6. 6Scatter over the spring onions and sesame seeds and serve straight away.

Per serving

kcal

577

protein

39.7g

fibre

6g

carbs

57.7g

fat

20.6g