Chicken Breast

Serves 2

Method

  1. Measure the Ingredients:

    • 400 g Chicken breast
    • 150 g dry weight Rice noodles
    • 1 medium Carrot
    • 150 g total Pak choi
    • 1 tbsp Garlic-infused oil, with no garlic solids
    • 1 tbsp, for chicken Cornflour
    • To taste Black pepper
    • 3 tbsp Tamari
    • 1½ tbsp Light brown sugar
    • 1 tbsp Rice vinegar
    • ½ tsp Ground ginger
    • 1 tsp, for sauce Cornflour
    • 3 tbsp Water
    • 1 tsp optional Sesame oil

  2. Prepare:

    • Slice or dice chicken and pat dry
    • Toss chicken with 1 tbsp cornflour and black pepper
    • Mix sauce ingredients in a jug

  3. Cook:

    • Cook rice noodles, rinse briefly and set aside
    • Fry chicken in garlic-infused oil 5-7 mins, then remove
    • Stir-fry carrot 3-4 mins

  4. Combine:

    • Add pak choi 1-2 mins
    • Add chicken back in
    • Pour in sauce and stir 1-2 mins until sticky

  5. Finish:

    • Add noodles and toss through 1 min
    • Before serving, check poultry, sausages and minced-meat dishes are cooked through and reach 75 °C at the centre