• 4servings
  • 15minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsSilicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breasts

  2. 50 g glass noodles

  3. groundnut oil , for deep-frying

  4. 3 tbsp olive oil

  5. 2 tbsp clear honey

  6. 1 glasses white wine

  7. 150 g cherry tomatoes , halved

  8. 1 tsp sesame oil

  9. 1 iceberg lettuce , shredded

  10. shredded spring onions

  11. coriander leaves

  12. toasted sesame seeds

  13. 2 tbsp olive oil

  14. 2 tbsp wholegrain mustard

  15. 1 tsp chopped garlic

  16. 2 tbsp lemon juice

  17. 1 tbsp finely chopped coriander stalks

  18. 1 green chilli , deseeded, shredded

  19. black pepper

Instructions Jump to Ingredients ↑

  1. Put the chicken strips in a bowl. Combine the marinade ingredients and pour over the chicken. Leave to marinate for 1 hour.

  2. Pull the glass noodles apart: the easiest way to do this is to put them in a bag to stop them flying all over the place!

  3. In a wok, heat enough oil for deep-frying. When it is very hot, add the noodles. Fry for a few minutes until golden. Drain on paper towels and keep warm.

  4. Heat the 3 tablespoons of olive oil in a wok. Remove the chicken from the marinade and stir- fry over a high heat for 3 minutes to seal in the juices.

  5. Stir in the honey and continue cooking for a further 5 minutes, adding enough wine to the pan to prevent scorching.

  6. Toss in the tomatoes, cook briefly to heat through and finish with the sesame oil.

  7. Arrange the lettuce and noodles on a serving plate. Spoon the chicken and tomato mixture over the top and garnish with spring onion shreds, coriander leaves and toasted sesame seeds. Serve immediately.


Send feedback