Chicken
Doubling down on the classic pairings of honey with soy, and chicken with mushroom, this quick-fix, midweek stir-fry is both slightly sweet and satisfyingly savoury. We've tossed the chicken in cornstarch to ensure crispy, golden goodness.
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 3 minutes to soften. Drain. While noodles are softening, continue with step 2.
Thinly slice mushrooms, cabbage and spring onion. Chop chicken into 4cm pieces.
Toss chicken in a bowl with cornflour. Heat vegetable oil in a large frypan over medium-high heat. Add chicken and cook, turning occasionally, for 6–7 minutes or until golden.
While the chicken is cooking, finely grate garlic and ginger and place in a bowl with soy sauce, sesame oil and honey. Whisk to combine.
Add mushroom and cabbage cook for 3–4 minutes or until mushrooms are caramelised slightly and cabbage is tender but retains some bite.
Add sauce and noodles to chicken and use tongs to coat noodles and warm through. Divide between bowls and top with spring onion and sesame seeds to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
