Sticky peanut butter chicken & noodles
9
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Chicken breast, skinless, raw
500 g
Wholewheat noodle nests, dry
3 serving(s)
Spring Onions
4 medium, shredded
Carrots, raw
1 medium, peeled and sliced into ribbons
Spinach
50 g, shredded
Coriander, fresh
1 tablespoon(s)
Smooth Peanut Butter
3 tablespoon(s), heaped
Soy Sauce
1 tablespoon(s)
Honey
1 teaspoon(s), level
Lime Juice, Fresh
45 ml
Chilli, green or red
1 individual, finely chopped
Root Ginger
10 g, peeled and grated
Instructions
1
Bring a pan of water to the boil. Reduce to a simmer, add the chicken, then cover and poach for 10 minutes. Remove with a slotted spoon and leave to cool slightly, then shred. Put the noodles into the same water and cook for 5 minutes, or to pack instructions. Drain and set aside.
2
Meanwhile, make the sauce. Combine the peanut butter, soy sauce, honey, lime juice, chilli, ginger and 6 tablespoons of boiling water in a pan. Bring to a simmer, then remove from the heat and stir in the chicken and half the coriander.
3
Divide the noodles between bowls. Top with the spring onions, carrot, spinach, the remaining coriander leaves and finally the chicken.
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