This last week has been a whirlwind of appointments, errands and social get-togethers, nothing out of the ordinary now that I think about it! Most of you can relate to that feeling of being run off your feet I’m sure, so … flag this recipe because it’s perfect for those evenings when, after a crazy day, you want to enjoy a good home cooked meal with minimal effort.

And by minimal I mean you could have this on the table in less than 20 minutes! 

If you love Asian flavours then I’m sure you’ll enjoy this dish. Feel free to change up the veggies if you wish, you could use carrots, cabbage or shitake mushrooms to name a few. I chose mange tout and baby corn as they require very little in the way of preparation and cook in no time at all, it’s all about speed today!

Mmm, I can smell the honey caramelising already. Enjoy!

 

 

 

 

 

 

 

HONEY, SOY & LIME CHICKEN 

WITH NOODLES

Serves 2 

1 tablespoon honey

60ml (1/4 cup) soya sauce

1 tablespoon lime juice

1 teaspoon crushed ginger

1 1/2 teaspoons crushed garlic

2 chicken fillets

150g dried noodles

60g mange tout

60g baby corn

sunflower oil for frying

salt and pepper

sesame seeds to garnish

Step 1.) Combine the honeysoya saucelime juiceginger and garlic in a bowl and mix well to make a dressing.

Step 2.) Cut the chicken fillets into 5cm strips. Measure 3 tablespoons of the dressing into a small bowl and set aside, then toss the chicken strips in the remaining dressing to coat and leave to stand.

Step 3.) Bring a pot of water to the boil on the stove, then add the noodles and cook as per the packet instructions. (They should be cooked but still firm, not soft!)

Step 4.) Rinse the mange tout and baby corn in cold water. Top and tail the mange tout and cut the baby corn in half lengthways (you can also trim the thick ends if necessary).

Step 5.) Heat a dash of sunflower oil in a frying pan or wok. Add the chicken and its marinade and cook for a few minutes just to brown the chicken. Add the baby corn and cook for 1 minute. Then add the mange tout and cook for a further 2-3 minutes until the chicken is cooked through.

Step 6.) Drain the noodles. Add the chicken, vegetables and the remaining dressing that you set aside earlier and toss well. Season to taste with salt and pepper.

Step 7.) Dish up onto warmed plates and sprinkle with a few pinches of sesame seeds to serve.

For more delicious recipes please visit Teresa’s blog: http://cupcakesandcouscous.blogspot.com/

About The Author

Teresa Ulyate

In a nutshell, I'm a foodie, Mom, home-maker and blogger - and I'm passionate about good food! My love for all things culinary began in childhood as I grew up with two grandmothers and a Mom who made just about everything from scratch. After school I went on to study Food & Nutrition and opened my own small business producing handmade food products for an upmarket food store in Cape Town. Five years later I decided to sell the business to pursue my other passion - travel! After spending nearly four years abroad I returned to Cape Town and took up a position as a Product Developer, which I did until I had my daughter two years later. I look forward to sharing my favourite recipes and other foodie ramblings with the Spice 4 Life community!

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