In this week’s recipe, I have added an Asian spin to a chicken dinner, with the salty sweet meal below. This simple dish is instantly satisfying and something the whole family or flat will enjoy. Like many Asian recipes, this dish comes together quickly, making it the perfect weeknight gem. You can switch out the chicken breast for wings, thighs or even a whole chicken, and can get creative adding your favourite vegetable instead of the bok choy. My kids devoured this, which is generally a good measure for ensuring it should be a universally-appreciated meal. Enjoy!
PREP TIME: 12 MINS
COOK TIME: 15 MINS
SERVES: 4 PEOPLE
2 chicken breasts
2 tablespoons white miso
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon grated ginger
3 cloves garlic, crushed
1 teaspoon chilli flakes
4 packs egg noodles (or any noodles you prefer)
4 bok choy
Thumb-sized ginger, sliced into matchsticks
¼ cup chicken stock
1 tablespoon soy sauce
1 teaspoon sesame oil
2 spring onions, sliced
2 tablespoons white sesame seeds
Thumb-sized piece of ginger cut into matchsticks
1. Combine all the ingredients for the marinade and mix until smooth. Chop up the chicken
into bite-sized pieces. Combine the chicken and marinade and thoroughly coat.
2. Set aside for as long as you can. A couple of hours would be preferable but not necessary.
3. Next, cook the noodles according to the pack. Drain and squirt over a little soy sauce and sesame oil for a little added flavour. Set aside.
4. Cut the ends off the bok choy and thoroughly wash. Take a small pan and place the bok
choy in it. Sprinkle over the ginger, then pour over the stock, soy sauce and sesame oil.
Cook on a high heat until just wilted and set aside.
5. Take a large pan and heat to a medium-high heat with two tablespoons of olive oil. In two batches, fry the chicken until golden and sticky. Set aside in a bowl. I pour a little chicken stock into the pan and mix with the sticky sauce left, thoroughly combine and pour over the cooked chicken.
6. In another pan, heat 2 tablespoons of olive oil to a high heat and cook the second lot of
matchstick-sized ginger until crispy, remove and drain on a paper towel.
7. Take four bowls and evenly dish out the noodles. Next, add the chicken then place the
bok choy on the side. Pour over the juice left in the pan. Sprinkle over the spring onions,
cooked ginger, sesame seeds and chilli flakes, if using. Serve immediately.