Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 1 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
Ingridients Preparation:
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4 skinless chicken breasts, scored about 1cm deep in a criss-cross pattern
1 courgette, cut into long, thin strips with a speed peeler
1 red pepper, deseeded and finely sliced
2 pak choi, sliced
Marinade:
a bunch of spring onions, trimmed and chopped
fresh red chillies, deseeded and chopped
2 teaspoons fresh ginger, peeled and finely chopped
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This is a great way to get your chicken tasting special. The cinnamon basil works well in Thai-style cooking. Give it a bash you'll love it!
Preheat the oven to 200F/400C/gas 6.
Mix all the marinade ingredients together in a bowl and pour over the chicken breasts. Leave the chicken to marinate for at least 30 minutes, or longer if possible.
Soak the noodles in boiling water for a minute or until separated. Drain and put to one side. Scrape the marinade from the chicken breasts and reserve it.
Heat the sesame oil in a pan until very hot and fry the chicken breasts for a couple of minutes until golden. Add the sesame seeds and toast for 30 seconds until browned slightly.
Throw the courgette, pepper and pak choi into the pan, add the reserved marinade, and stir in the drained noodles. Season well and cover with foil. Bake for 20 minutes in the preheated oven.
