Honey Sesame Chicken with Peanut Noodles
I’d say this was a good ”fakeaway”recipe but i actually think its better than any takeaway I’ve had! I’m biased and I don’t really care! The list of ingredients below looks extensive but there’s a fair bit you’ll probably find in your cupboards anyway- ketchup, soy, honey, peanut butter. Fresh ingredients include the chicken, broccoli and pak choi As well as garlic and ginger (although I love the easy pastes you can keep in your fridge!).
Technically this is a one pot dish and once you’ve prepped the raw ingredients and the two sauces, the whole dish pulls together in less than 15 minutes. Cook the chicken first, then the greens and then whack the noodles in with that yummy peanut sauce and you’re good to go!
We’ve also made this dish with salmon instead of chicken and I think it would work well with prawns too. Go all out and have a mix of chicken and prawns! either way, I really don’t think you’ll be disappointed.
Honey Sesame Chicken with Peanut Noodles and stir fried greens
Takes 20-25 minutes
For the chicken
2 skinless chicken breasts cut into 1 inch pieces
salt and pepper to taste
2 tbsp cornflour
Rapeseed oil or coconut for frying
For the sauce
1 teaspoon minced fresh garlic
2 tbsp honey
2 tbsp soy sauce
1 tbsp ketchup
1 tbsp rice vinegar
1 tsp toasted sesame oil
2 tablespoons sesame seeds
For the peanut noodles:
2 tbsp smooth peanut butter
1 tbsp low-sodium soy sauce
1/2 teaspoon sesame oil
1 tsp honey
1/4 teaspoon chilli paste (more if you like it hot)
(Or you can swap the honey and chilli paste for a tbsp of chilli jam)
Juice 1/2 lime
1 grated garlic clove
1/4 teaspoon fresh grated ginger
2 tbsp hot water
2 sachets straight to wok egg or rice noodles
2 pak choi
Splash of sesame oil
Splash of soy sauce
1 grated garlic clove
Optional toppings: chopped coriander, salted peanuts and chopped spring onions
1. Pre-heat the oven to 100°C
2. Coat the diced chicken breast in seasoned cornflour and set aside.
3. Make your honey sesame sauce by combining the rest of the sauce ingredients together, setting aside 1 tbsp of the sesame seeds for topping later.
4. Make your peanut sauce, adding all ingredients (except the noodles) to a jug and stir together.
5. Heat a splash of rapeseed or coconut oil to a hot pan. Add the chicken and fry quickly for 2-3 minutes until golden. Then add the honey sesame sauce and continue to cook for a further 2-3 minutes until the sauce is thick and bubbly and the chicken is cooked through. If the sauce dries up too much, add a splash of water. Place in an oven proof bowl, cover with foil and pop in the warm oven.
6. Stir fry your veg: chop the broccoli in half and throw into the same hot pan as your chicken was cooked in with the soy, sesame oil and a splash of water. Chop the bottom of the Pak choi to separate the leaves, slice the larger pieces vertically down the centre and add to the broccoli. Add the minced garlic and toss in the pan for 3-4 minutes until the Pak choi is wilted and the stalks have started to soften. Cook for a bit longer if you don’t like your veg too crunchy. Tip onto a plate, cover in foil and place in the oven with the chicken
7. Finally add your straight to wok noodles to the pan along with the peanut sauce and stir quickly until cooked through and hot.
Serve the noodles in bowls topped with the stir fried greens and sticky sweet chicken and get munching!!