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Coconut chicken

Name: Coconut chicken
Cook time: 25 min
Yield: 4

with sweet soy noodles, lime leaf and cashews

Ready in around 25 mins

RECIPE FACT:

Lime leaves are the evergreen foliage of a small thorny shrub belonging to the citrus family. Native to Southeast Asia it is valued for its fragrant leaves and scented fruit rind.

Nutritional Info:

Energy: 2491kj (596Kcal)
Protein: 44g
Carbohydrate: 71g
Fat: 12g
Contains: Gluten, Soy, Tree nuts, Fish, Mollusc

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE NOODLES AND VEGETABLES:

Place the Hokkien noodles in a bowl, pour over boiling water until just covered then leave to sit for 3-4 mins. Gently stir with a fork to separate, then drain into a sieve. Slice the root end of the choy sum and discard. Slice the stem into ½ cm slices then roughly cut the leaves and set aside. Thinly slice the spring onions on the diagonal and set aside. Remove and discard the stem of the makrut lime leaf and slice finely. Roughly chop the coriander including the stalk and set aside.
2. TO COOK THE COCONUT CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut each breast into 6 even pieces. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken pieces and cook for 1-2 mins on each side. Add the sliced makrut lime leaf and the coconut glaze. Cook for 1-2 mins to glaze the chicken or until cooked through. Remove from the pan and keep warm until serving.
3. TO COOK THE STIR FRY:

Wipe out the pan – or use a wok if you prefer - and return to a medium-high heat with a drizzle of oil. Once hot add the choy sum stems and cook for 1 min. Then add half the spring onion, the choy sum leaves, sweet soy sauce and Hokkien noodles. Cook for 2-3 mins until the noodles are well coated. Add the coleslaw and mix all together.
TO SERVE:

Using a pair of tongs twist the noodle stir fry into bowls. Top with glazed coconut chicken and a sprinkle of roasted cashew nuts and coconut. Finish by adding a little chopped coriander and the remaining spring onions.