It’s worth preparing double or triple the amount of chicken to
marinate and freezing the uncooked extra serves for convenience later on.
300g skinless lean chicken thighs
2 Tbs fish sauce
1 garlic clove, crushed
2 tsp sambal oelek (minced chilli)
1 tsp palm sugar syrup (from Asian section of supermarket) or caster sugar
3 bunches of baby buk choy, chopped (leaves & stems separate)
100g mushrooms, sliced
1 corn cob, kernels sliced off
1 packet SlimPasta Angel Hair, well rinsed
1 tbs chopped peanuts
¼ cup coriander, roughly chopped
1 tbs soy sauce
1 tsp minced garlic
1 tsp sambal oelek
1 Tbs lime (or lemon) juice
Place chicken on a board, cover with cling wrap and pound with a
mallet or rolling pin until flattened out to even thickness. Place in a freezer
bag with marinade in a bowl and refrigerate for at least 30 minutes (or
overnight) turning regularly to marinate evenly.
Heat a BBQ or grill pan to high heat and cook chicken until
golden on both sides.
Heat a large fry pan or wok over high heat and spray with oil.
Add stems of bok choy and mushrooms and sauté for a few minutes until starting
to soften. Add corn and buk choy leaves and continue to cook until leaves are
Add noodles and sauce and cook for a few more minutes.
Sprinkle with peanuts & coriander and sliced chicken.
This recipe was created by Julie White