Chilli ginger chicken with udon noodles
This is a really simple ‘throw it all together’ kind of recipe that can be on your plate in 20 minutes flat. The noodles have a beautiful chunky yet silky texture that works wonderfully with the soft chicken and chilli, lime and ginger flavours. The additional of the broccoli and mangetout also gives the dish a healthy bite and helps you on your way to your 5-a-day. Gorgeous vibrant summer eating at its best.
2 large chicken breasts
1 lime, zested and juiced
1 inch piece fresh ginger, grated
4 tbsps sweet chilli sauce
3 tbsps dark soy sauce
1 tbsp sesame seeds
1 tbsp sesame oil
200g tenderstem broccoli
300g udon noodles
Place the chicken breasts in an oven proof dice and make several deep slashes with a sharp knife. Add the sweet chilli sauce, lime zest and lime juice to the dish and make sure the chicken is coated all over. Place in a preheated oven at 180˚C for 20 minutes until the chicken is cooked.
Ten minutes into the chickens cooking time, start preparing the noodles. Place the noodles in a large bowl and cover with boiling water, leave to soften for 5 minutes.
In a large frying pan or wok, heat the sesame oil and pan fry the broccoli and mangetout for 2 to 3 minutes. Now add in the grated ginger and soy sauce and mix well. Drain the udon noodles and add to the frying pan, stirring continuously. By this time, the chicken should be ready so remove from the oven and thinly slice on a chopping board before adding to the noodle mix along with the chilli/lime sauce in the bottom of the oven dish. Add the sesame seeds and use tongs to toss the mixture through before plating up. Add an extra little sprinkle of sesame seeds to each plate to finish.