Serves 2

4.5 syns for entire recipe on Extra Easy

so approx 2.5 syns per person

Ingredients

6 chicken thighs, skin and fat removed and cut in half

150g of egg noodles

1 egg white

1/4 teaspoon of Chinese five spice

1 tablespoon of Hoi sin Sauce (1.5 syns)

2 tablespoons of rice vinegar

1 tablespoon of soy sauce

1 teaspoon of sweetener

1 teaspoon of cornstarch/corn flour (1 syn)

1 teaspoon of peanut oil (2 syn)

150ml of chicken stock

1 green pepper sliced

2 baby pak choi’s,

1 red onion , halved and sliced

3 cloves of garlic crushed

freshly grated ginger

2 chillies, broken into pieces

Method

Whisk the egg white to firm peaks, add the corn flour and Chinese five spice and mix thoroughly.

Add the chicken thighs to the egg white mixture and mix.

In a bowl, mix together the Hoi sin sauce, soy sauce, rice vinegar, sweetener, ginger, garlic and stock

Heat a wok or frying pan, add the peanut oil.  Then add all the chicken and fry for about 2-3 minutes.

Add the chillies, green pepper and onion and stir fry for 1 minute.

Bring a saucepan of water to the boil and then add the noodles, let simmer for approx 2 mins and they should be ready.

Pour the sauce mixture into the wok with the chicken and vegetables, bring to the boil and then simmer. Add in the baby pak choi. Then add the noodles and stir.

Serve between two plates.

Filed under: chicken, main course, noodles