Ingredients
- 750 grams boneless skinless chicken thighs (fillets)
- 2 tablespoons oil (vegetable oil)
- 2 carrots, halved lengthways and thinly sliced (medium size carrots)
- 2 cloves garlic, minced
- 1 tablespoon ginger root (fresh finely grated)
- 200 grams snow peas (trimmed)
- 1/4 cup brown sugar, firmly packed
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 440 grams fresh egg noodles (thin shelf-fresh)
- 1 tablespoon lime juice
- 1 cucumber ( small Lebanese cucumber, small halved lengthways and thinly sliced diagonally)
- 2 green spring onions, thinly sliced diagonally
How to Make
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Step 1: Trim excess fat from chicken and cut into 2cm slices and then toss with half the oil in a bowl.
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Step 2: Heat a large, non-stick wok over a high heat and in two batches, arrange chicken in a single layer over base of wok and cook, for about 2 minutes on each side, or until browned and then transfer to a plate.
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Step 3: Heat the remaining oil in the same hot wok and add the carrots, garlic and ginger and stir-fry for 2 minutes and then add snow peas and stir-fry for 1 minute.
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Step 4: Remove vegetables from the wok.
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Step 5: Add combined sugar and sauces and bring to the boil and boil, stirring occasionally, for about 2 minutes, or until thickened.
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Step 6: Return chicken with cooking juices and boil for a further 1 to 2 minutes, or until chicken is cooked through and then return vegetables with noodles and juice and stir-fry until hot.
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Step 7: Serve topped with combined cucumber and onions
We hope you enjoy this recipe!
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