Dinner recipe
Chicken thigh pieces, broccoli, carrots and egg noodles in a honey, soy, ginger, garlic and lime sauce.
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Ingredients
30cm 4l wok or deep frying pan, 4l saucepan, colander, large clean bowl and jug, scales and clean probe thermometer, knife, board and fine grater
Method
For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep pan sizes, cut dimensions and per-batch times fixed, and allow extra elapsed time. Cut chicken into strips no thicker than 1cm. Cut broccoli into 3cm florets and peeled stalk into 3mm slices; cut carrots into 2mm matchsticks. Slice spring onion whites and greens separately. Crush garlic and grate ginger. Measure 2g lime zest and 30ml juice; cut remaining fruit into wedges.
Mix all soy sauce, honey, rice vinegar and black pepper with 80ml water, the measured zest and 15ml lime juice. Keep garlic and ginger separate for the final sauce. Do not add extra salt.
Bring 1500ml water to a boil in a 4l saucepan. Add all broccoli and boil 4 minutes until just tender; drain and discard water. Later, while the carrots cook, bring 2000ml fresh water to a boil in the same pan, add all dry egg noodles, remove from heat and stand 6–7 minutes or to the packet. Separate with a fork, drain and discard water.
Heat a 30cm 4l wok over medium-high heat. Divide chicken into three equal batches, no more than 250g each, and divide 15ml vegetable oil between them. Cook each 6–8 minutes, turning, until golden and cooked through. Check thickest pieces 75°C for 30 seconds using a clean probe; continue and recheck if needed. Transfer to a clean bowl.
Add remaining 7.5ml vegetable oil. Stir-fry all carrot and spring onion whites 6–8 minutes over medium heat until just tender. Transfer to the bowl with cooked chicken and broccoli. Hydrate noodles as directed above during this step.
Finish in two equal batches to leave room for tossing. For each, stir half the garlic and ginger in half the sauce in the wok for 2 minutes until bubbling and fragrant. Add half the chicken, vegetables and noodles; toss 2–3 minutes until steaming hot throughout and lightly coated. Transfer first batch to serving bowls while finishing the second.
Divide both batches equally between bowls and finish with the remaining 15ml lime juice, all spring onion greens and lime wedges. The sauce should lightly coat the noodles; it is not a thick takeaway glaze.
