STICKY HONEY SOY CHICKEN WITH ZOODLE NOODLES
SERVES 4 PREP 15 MINUTES (PLUS 1 HOUR
REFRIGERATION) COOK 40 MINUTES YOU’LL NEED A VEGETABLE SPIRALISER
FOR THIS RECIPE. YOU COULD ALSO USE A JULIENNE PEELER OR THE LARGE HOLES ON A VEGETABLE GRATER.
¹⁄³ cup reduced-fat milk 1 tablespoon lemon juice 800g chicken tenderloins ½ x 400g packet shelf fresh wholegrain noodles 1½ cups panko breadcrumbs Olive oil cooking spray ¼ cup salt-reduced soy sauce 2 tablespoons honey 1 garlic clove, crushed 2 zucchini, trimmed 1 tablespoon canola oil 1 green onion, thinly sliced diagonally 1 bunch baby bok choy, leaves and stems separated, sliced 1 cup frozen peas and corn Extra 2 teaspoons salt-reduced soy sauce 2 teaspoons sweet chilli sauce 1 Combine milk and lemon juice in a bowl. Add chicken. Toss to coat. Cover. Refrigerate for 1 hour, if time permits. 2 Prepare noodles following packet directions. Drain well. Set aside. 3 Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. 4 Drain chicken from milk mixture. Toss lightly in breadcrumbs (chicken doesn’t need to be completely covered in crumbs). Place on prepared tray. Spray with oil. Bake for 10 minutes. Turn. Spray with oil. Bake for a further 10 minutes. 5 Meanwhile, combine soy sauce, honey, garlic and 1 tablespoon warm water in a shallow bowl. 6 Working quickly, dip each piece of chicken in soy mixture and return to tray. Bake for a further 5 to 10 minutes or until chicken is crispy. 7 Meanwhile, using a vegetable spiraliser, cut zucchini into noodles. Heat oil in a wok or deep frying pan over medium-high heat. Add onion, zucchini, bok choy stems, and peas and corn. Toss for 2 minutes or until just tender. Add noodles, bok choy leaves, extra soy sauce and sweet chilli sauce.
Toss for 1 minute or until heated through. Serve zoodle noodles with chicken. NUTRITION: (per serve) 2697kj; 10.5g fat; 2.3g sat fat; 59.1g protein; 75.7g carbs; 5.6g fibre; 160mg chol; 1094mg sodium.