- 250g chicken breast mini fillets
- 1 tbsp cornflour
- 2 tbsp tamari
- 1 tbsp honey
- 1 lemon
- 1 garlic clove
- 1 chilli
- 200g spring greens
- 1 carrot
- ½ chicken stock cube
- 2 bundles of Thai rice noodles
- Sea salt
- Freshly ground pepper
- 100ml boiling water
- 2 tbsp olive or sunflower oil
- 1.
Tip the chicken mini fillets into a bowl and sprinkle with 1 tbsp cornflour and a pinch of salt and pepper.
- 2.
Pour 2 tbsp tamari and 1 tbsp honey into a separate bowl. Grate in the lemon zest and squeeze in the juice. Stir to combine.
- 3.
Peel and finely chop the garlic. Slice the chilli in half, scraping out the seeds and membrane for less heat, and finely slice the chilli. Trim any stalks away from the spring greens and finely shred the leaves. Scrub the carrot and slice into matchsticks. Measure out 100ml boiling water in a jug and crumble in half of the stock cube. Whisk to dissolve the stock.
- 4.
Fill a pan with boiling water and add a pinch of salt. Set on the hob and return to the boil.
- 5.
Pour 1 tbsp oil into a large frying pan or wok and bring to a medium high heat. Shake any excess cornflour off the chicken (save the remaining seasoned cornflour for later) and add the chicken to the pan. Fry for 4-5 mins, turning once or twice, till browned. Scoop the chicken out of the pan onto a plate.
- 6.
Return the pan to the heat and add a further 1 tbsp oil. Slide in the chopped garlic, chilli, carrot and greens, along with any leftover seasoned cornflour. Stir fry for 2 mins. Return the chicken to the pan along with the tamari and honey sauce and the chicken stock. Stir well, then simmer for 5 mins, till the chicken is cooked through and the sauce is thickened and sticky.
- 7.
While the chicken and veg are simmering, drop the noodles into the boiling water. Simmer for 3 mins, till tender, then drain.
- 8.
Tip the noodles into the pan with the chicken and stir together till evenly combined. Divide the stir fry between plates and serve.