Sort ingredients
theresa68
QR Code
Listen
Pdf
Pat the chicken dry then sprinkle some salt on to the skin.
Cook off in a frying pan on a high heat skin side down for 5 mins until the skin starts to crisp then turn over & reduce down to a medium heat.
Mix together the garlic, chilli, ginger, soy, honey & peanut butter.
Add half of the mixture in with the chicken.
Make up 750ml stock with the stock pot then place in a pan & bring to a boil.
Add in the noodles & cook as per the packet instructions.
Once the sauce starts to bubble turn over the chicken and make sure it is all coated then leave to simmer for another 5 mins.
Remove the chicken from the pan, drain off the noodles reserving the stock and add the noodles to the pan the chicken was in.
Fry off for 5 mins then add in the remainder of the sauce along with 2 ladles of stock.
Bring to a simmer and then serve.
Add the noodles to a bowl and pour over some of the excess sauce then add the veg & top with the chicken