Ingredients
- 4 skinless chicken thigh fillets, halved and cut into thin strips
- 1 tsp cornflour
- 2 tbsp groundnut oil
- 4 spring onions, shredded (including green bits), plus extra to serve
- finely grated to make 1 tbsp ginger
- 1 red pepper, sliced
- ½ tsp dried chilli flakes
- 2 tbsp soy sauce
- 1 tbsp runny honey
- 50ml chicken stock
- 300g ready-cooked egg noodles
- a few drops toasted sesame oil
Method
STEP 1
Put the chicken in a bowl, add the cornflour and some seasoning, and toss.
STEP 2
Heat 1 tbsp of the groundnut oil in a wok or large frying pan, add the chicken and cook until golden all over. Scoop out of the pan with a slotted spoon and add the rest of the oil, spring onions, ginger and pepper. Stir-fry until the pepper has softened a little then add back the chicken along with the chilli flakes, soy sauce, honey and stock. Bubble for 2 minutes then add the noodles and sesame oil, and toss. Sprinkle with a little more spring onions before serving.