serves
2
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- ¼ cup (60 ml) dark soy sauce
- 1 large thumb-sized piece of ginger, finely minced
- 400 g boneless chicken thighs (about 4-5), skin on
- 1-2 tbsp sunflower oil
- 200 g egg noodles
- 200 g broccolini
- 1-1½ tbsp sesame seeds, toasted
- Salt
Marinating time: 15-30 minutes
Instructions
- In a mixing bowl whisk together the soy sauce and ginger until well combined.
- Add the chicken thighs and toss until completely coated.
- Cover and allow to marinate in the fridge for 15-30 minutes.
- Place a large frying pan over a medium high heat and add enough oil to coat the pan.
- Fry the chicken skin side down for 8 - 10 minutes before turning and frying for a further 5 minutes or until cooked all the way through. Remove the pan from the heat.
- While the chicken is cooking bring a pot of water to the boil and season with salt. Add the egg noodles to the water and stir to separate before place the broccolini on top. Cook until both are tender.
- Drain and refresh under cold water before tossing through in the frying pan with the cooked chicken.
- Serve to the table in the pan sprinkled with toasted sesame seeds.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
