It’s worth preparing double or triple the amount of chicken to
marinate and freezing the uncooked extra serves for convenience later on.

Serves 2

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

Marinade

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
wilted.

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