- Preparation time: 00:40'
- Servings: 4
|2||8oz/200g chicken breast|
|300g||dried noodles soaked in boiling water for 10 mins|
|4||stems of sprouting broccoli|
|1||thumb of ginger|
Sweet & Sour Sauce
|20ml||rice wine vinegar|
|1 tsp||Chinese 5 spice|
|1 tbsp||sesame oil|
Cut the chicken breast horizontally to create 4 thin chicken breast steaks.
Place the flour in a bowl, the sesame seeds in another and the beaten egg in another.
First place the chicken breasts into the flour, then dip in the egg then dip into the sesame seeds before placing on a non-stick baking tray.
Repeat the process for the remaining chicken, then bake for 18 minutes at 180c
Place all the sauce ingredients into a food processor and blend until smooth, then place in a bowl until ready to cook.
Meanwhile chop the vegetables and cook in a wok for 3-5 minutes with the oil. Add the noodles to the wok, followed by some of the sauce. Pour in a few tablespoons of water to help loosen the dish and allow the sauce to coat everything.
Finish the noodles with fresh coriander and fresh chilli before serving on a plate.
Remove the chicken from the oven and slice up before topping the noodle dish.