I never thought I’d be posting a recipe on the blog but there’s a first time for everything! Since I posted a photo of this attempt at being a domestic goddess, so many of my lovely friends and fellow bloggers have asked for the recipe. Which is great as I didn’t think the photo actually did the meal any justice!
I’m not that much of a cook but recently I’ve been taking inspiration from recipes I’ve found online in an attempt to eat new things rather than have the same meals every week. I don’t like anything that gives me too many dishes to clean up afterwards, but it’s great when you find recipes that aren’t that difficult to make and you can freeze extra portions for later.
When I come in from work most nights I’m too tired to cook and if there’s not something that I can throw in the oven for half an hour (hello Sainsbury’s Just Cook range) I end up either having a bowl of cereal (when my milk’s not out of date) or nothing. I just can’t be bothered cooking for one at 7pm, especially if it means missing Emmerdale! What I need, therefore, are tasty recipes, that are easy and quick to make in order to actually make use of the cooking utensils in my kitchen.
So many ready meals and jars of sauces are packed full of horrible ingredients and chemicals to make them last longer on shelves and it’s amazing how many of them seem to contain onions, which I absolutely hate! There cannot be a need for every jar of sauce to have onions surely?!
Anyway, rant over.
This recipe I found while looking for Chinese foodspiration. I love a takeaway but let’s face it you can’t have one every night and I refuse to buy Chinese ready meals in supermarkets as they don’t actually taste of anything but salt (and onions).
So when I came across this recipe I thought I’d make an attempt – I already had most of the ingredients in my food cupboard anyway so seemed like a plan. I’ve adapted it slightly where I didn’t have things and also added in some noodles to accompany the chicken, but it’s really easy to make and super tasty. If you try it I would love to know what you think!
- Sunflower oil
- 2 chicken breasts
- 1 egg
- Plain flour
- Salt and black pepper
- Light Soy Sauce
- 80ml water
- Lemon juice
- 2 tablespoons honey
- Ground ginger
- Crushed or fresh red and green chillies
- 2 nests of Sharwoods fine egg noodles
- Cut the chicken breast into strips, quite thinly, add some rock salt, black pepper and the flour to a bowl.
- Dip the chicken strips in the egg and use as much flour as you need to cover the chicken completely.
- Heat the sunflower oil in a wok or frying pan on a high heat setting. Again use enough oil to make sure all of the chicken is coated with some oil so the flour is sealed on the chicken to make a crispy coating.
- Pour two tablespoons of lemon juice into a cup or bowl, add two tablespoons of the crushed chilli flakes, soy sauce, water and flour then stir together.
- Fry the chicken for a few minutes in the hot oil until golden brown and remove to drain on some kitchen roll. The kitchen roll soaks up the oil, ensuring your recipe is tasty without being greasy.
- Discard all but about a tablespoon of the oil from the wok and gently fry the ginger and a sprinkle of crushed chillies for a minute or so.
- Add the honey to the wok and stir whilst it is bubbling away for another minute.
- Next add the lemon juice, crushed chillies, soy sauce, water and flour that you mixed in the bowl earlier. Keep stirring and bring to the boil, the sauce will thicken.
- Add the chicken back in to the wok to heat through for a few minutes, coating it with the sauce.
- Leave the chicken in the wok on a low heat setting and add the noodles to a pan of boiling water.
- Simmer for three minutes then drain over the sink, add some of the light soy sauce and toss the noodles until they have a light brown coating.
- Serve the noodles on a plate and pour the chicken over them for a tasty homemade Chinese meal!
- This recipe serves two but if you're cooking for one, freeze the leftover chicken and reheat at a later date.
- Don't bother freezing the noodles - just boil a new nest to accompany the reheated chicken, as this part only takes three minutes.
- If you like a lot of soy sauce you can always add these to the wok after draining and fry for a couple of minutes in soy sauce.