Hoisin glazed chicken
Ready in around 30 mins
- Energy: 2381kj (570Kcal)
- Protein: 36g
- Carbohydrate: 63g
- Fat: 24g
- Contains: Gluten, Soy, Sesame
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BEFORE COOKING:
Preheat the oven to 200°C fan bake. Boil the kettle.
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1. TO PREPARE THE NOODLES AND VEGETABLES:
Place the udon noodles into a heatproof bowl and pour over boiling water from the kettle. Allow to sit for 5-6 mins then loosen gently with a fork. Drain well into a sieve. Peel the carrot, cut in half lengthways then finely slice in half-moon shapes. Trim the woody ends off the broccolini and cut in half. Cut the capsicum in half, remove the seeds then cut into ½ cm slices. Chop the coriander including the stalks and set aside.
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2. TO COOK THE CHICKEN:
Line an oven tray with baking paper. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 4 even pieces. Place the chicken pieces onto the tray, drizzle with oil and season with salt and pepper. Bake in the oven for 8-10 mins. Drizzle the hoisin glaze onto the partially cooked chicken and turn a couple of time to coat all over. Bake for a further 10-12 mins or until the chicken is cooked through.
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3. TO COOK THE VEGETABLES:
Heat a drizzle of oil in a non-stick frying pan – or a wok if you prefer- over a medium-high heat. Once hot add the carrots and broccolini and cook for 2-3 mins until charred. Add the capsicum slices, season with salt and pepper and cook for 1-2 mins. Add the noodles and cook for a further 1-2 mins. Pour the sweet vinegar sauce and stir fry until the noodles are coated.
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TO SERVE:
Place the noodle stir fry into bowls then top with the hoisin glazed chicken. Top with cashews and crispy shallot and a sprinkle of coriander.
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- 1 pack of free-range chicken thighs
- 1 pack of udon noodles
- 1 pot of sweet vinegar sauce
- 1 pot of hoisin glaze
- 1 sachet of cashews and crispy shallots
- 1 carrot
- 1 bag of broccolini
- 1 capsicum
- 1 bag of coriander
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