Honey soy chicken stirfry
Serves 4 Ingredients 3cm piece of ginger, finely grated 2 garlic cloves, finely grated 2 tbs honey
1⁄3 cup light salt-reduced soy sauce 1 tbs toasted sesame seeds, plus extra to serve 440g thin Hokkien noodles 1 red capsicum, chopped 100g snow peas, blanched 2 tbs peanut oil 1 red onion, sliced 400g button mushrooms, sliced 400g chicken breast, thinly sliced Optional: Sliced chilli and salt-reduced soy sauce to serve
Combine ginger, garlic, honey, soy and sesame in a bowl. Set aside. Place noodles in a bowl. Place capsicum and snow peas in a separate bowl. Cover both with boiling water and set aside for 3 minutes. Drain. Heat half the oil in a wok over high heat. Add onion and mushrooms stirring constantly for 3 minutes until softened and slightly brown. Add capsicum and snow peas, cook for 2 more minutes, then set aside. Reheat the remaining oil until smoking. Add chicken and cook for 4 minutes, stirring frequently until cooked through. Add soy sauce mixture and leave to bubble for 2 minutes to thicken slightly. Return all vegetables and blanched noodles to wok. Toss to coat and sprinkle with extra sesame seeds. Serve with sliced chilli and light soy sauce.