I wanted to make ginger chicken as I have been hearing about it. Plus it gave another excuse to use up my noodles and stir fry. It turned out really delicious as I love food with chilli and spices. The noodles had crunchy vegetables as well. I like using Pak Choi in my noodles as well. The coconut milk in the noodles balances the whole thing out.
This dish can be adapted in so many ways. You can also use beef in place of the chicken. In addition, you can use whatever vegetables you want in the noodles. Feel free to share what you come up with.
Prep: 20 mins
Cooking time: 1 hour
Serves: 4 people
-4 Chicken Thighs
-Stir Fry Pack
-1/2 tsp Honey
-1/2 tsp Ginger Paste
-1/2 tsp Garlic Paste
-1/2 tsp Chilli Paste
-1/2 tsp Ground Ginger
-1/2 tsp Soy Sauce
-1/2 tsp Hoisin Sauce
-1/2 tsp Coriander leaves
-1/2 tsp Parsley
-2 tins Coconut Milk
-2 tsp Corn flour
-Sesame oil for cooking
-Salt and pepper to taste
-Sesame seeds for garnish
Season the chicken thighs with the following 1/2 tsp Honey,1/2 tsp Ginger Paste, 1/2 tsp Garlic Paste, 1/2 tsp Chilli Paste, 1/2 tsp Ground Ginger, 1/2 tsp Soy Sauce,1/2 tsp Hoisin Sauce, 1/2 tsp Coriander leaves,1/2 tsp Parsley and leave to marinate.
Wash and chop the pak choi, baby sweetcorn and mange tout.
Fry the chicken with sesame oil on a medium heat. Add the lid so the chicken is tender.
Add sesame oil, lime, garlic paste, honey to the wok.
Add vegetables and fry. Then add coconut milk.
Add the ramen noodles and stir.
Place chicken in the oven at 160 degrees to cook on a baking tray.
Make the ginger chilli sauce using the same marinade for the chicken seasoning and add 1 Tsp cornflour and water (Drain the sauce if you have any lumps).
Serve the noodles first then the chicken on top with a drizzle of the sauce.
Garnish with coriander and sesame seeds.