SPRING CHICKEN Bang bang chicken & veg­etable noo­dles


Serves 4 Prep 20 mins Cook 10 mins £ 2.32 a por­tion 440 kcals, 23g fat, 4g sat. fat, 18g sugar 2 chicken breasts 4 cour­gettes 2 car­rots 4 spring onions, finely sliced on an an­gle, a few green slices re­served to serve 150g beansprouts 180g frozen soya or edamame

beans, de­frosted 4 tbsp smooth peanut but­ter 3 tbsp soy sauce 3 tbsp sweet chilli sauce 2 tbsp sesame oil zest and juice 1 lime 50g honey-roasted peanuts, bashed

with a rolling pin 1 red chilli, thinly sliced (op­tional)

Bring a large pan of sea­soned wa­ter to a sim­mer, add the chicken and lower the heat to a sim­mer. Poach for 8-10 mins or un­til cooked through – test by cut­ting in half through the thick­est part. Trans­fer to a plate to cool while you pre­pare the noo­dles.

Us­ing a spi­ral­izer fit­ted with the thicker noo­dle set­ting (or a juli­enne peeler), turn the cour­gettes and car­rots into curly noo­dles. Tip them into a bowl with the spring onions, beansprouts and beans.

In an­other bowl, mix the peanut but­ter and soy sauce, then whisk in the chilli sauce, oil, lime zest and juice, and 1 tbsp wa­ter. When the chicken has cooled, shred it with two forks. Add to the veg, driz­zle over the dress­ing and toss every­thing to­gether un­til coated. Trans­fer to a plat­ter and scat­ter over the peanuts and chilli (if us­ing). Left­overs will make a great lunch.

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