How does dinner on the table in 25 minutes sound? Awesome! Cook some chicken pieces in a sticky-sweet honey soy sauce as the centrepiece and serve with crunchy fresh cucumber, carrot, beans and rice noodles.
180g (6.3 oz) dried rice vermicelli noodles
1 tbsp sesame oil
1 tbsp vegetable oil
3 garlic cloves, finely chopped
1 red onion, thinly sliced
500g (1 lb) chicken thigh fillets, cut into bite-sized pieces
¼ cup honey
¼ cup light soy sauce
2 tsp dark soy sauce
1 Lebanese cucumber, sliced
1 carrot, sliced with a julienne peeler
1 cup blanched green beans
¼ cup finely sliced spring onion
lime wedges to serve
- Cook rice vermicelli noodles in boiling water for 2 minutes until tender. Drain and place in a large bowl. Use scissors to roughly cut noodles into more manageable lengths. Toss noodles with sesame oil. Divide among serving bowls.
- Whisk together honey, light soy sauce and dark soy sauce.
- Heat vegetable oil in a wok over high heat. Add chicken and cook until golden brown. Add garlic and red onion and cook for another 2 minutes or until onion is starting to turn brown. Add honey mixture and simmer, uncovered, for a couple of minutes or until the sauce is thick and glossy. Remove from heat.
- Spoon warm chicken and sauce over noodles. Serve with cucumber, carrot, green beans and lime wedges to squeeze over just before eating.
