Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Chicken thigh pieces, broccoli, carrots, and egg noodles tossed in a glossy honey, soy, ginger, garlic, and lime sauce for a quick family stir-fry.
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Ingredients
large wok or frying pan, saucepan, jug, whisk, grater, knife, chopping board
Method
Cut the chicken thigh fillets into bite-size pieces. Cut the broccoli into small florets, peel the stalk and slice it, cut the carrots into matchsticks, finely slice the spring onions, grate the garlic and ginger, then zest and juice the limes.
Whisk the lime zest, lime juice, soy sauce, honey, rice vinegar, black pepper, garlic, ginger, and 80ml water in a jug until smooth. The soy sauce seasons the glaze, so do not add extra salt.
Boil the egg noodles in a saucepan for 4 to 5 minutes, or according to the pack time, until just soft. Drain, rinse briefly under warm water, and set aside.
Heat 1 tablespoon vegetable oil in a large wok or frying pan over a medium-high heat. Add the chicken and cook for 6 to 7 minutes, turning often, until golden at the edges and no pink is visible on the outside.
Add the broccoli, carrots, spring onion whites, and remaining 0.5 tablespoon vegetable oil. Stir-fry for 4 to 5 minutes until the broccoli is bright green and the carrots have softened slightly.
Pour in the honey soy lime sauce and bubble for 3 to 4 minutes, stirring, until glossy and thick enough to coat the chicken and vegetables.
Add the drained egg noodles and toss for 1 to 2 minutes until evenly coated. Divide between bowls and finish with the spring onion greens.
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