Ingredients
- For the sticky chicken:
- 8tbsp honey
- 6tbsp dark soy sauce
- 3tbsp rice wine
- 2tsp sesame oil
- 1 red chilli, finely chopped
- 2tsp cornflour, mixed with 2tbsp water
- A good squeeze of lime juice
- 4 chicken breasts on the bone, scored
- For the sesame carrots:
- 2tsp sesame oil
- ½tbsp sunflower oil
- 2 large carrots, peeled and cut into 5cm batons
- 1½tbsp toasted sesame seeds
- For the salad:
- 175g thin rice noodles
- 200g sugar snap peas, halved lengthways
- 4 spring onions, trimmed and finely sliced
- A handful of coriander leaves, chopped
Instructions
- For the sticky chicken: mix the honey, soy, rice wine, sesame oil, chilli and cornflour until combined. Place in a saucepan, bring to the boil and bubble for 5 minutes, until syrupy. Add a squeeze of lime. Marinate the chicken in about half this mixture for 30 mins or overnight, then season. Reserve the remaining dressing for the salad
- Heat the oven to 200C/gas mark 6. For the sesame carrots: mix the sesame and sunflower oils until smooth; toss with the carrots. Spread on a baking sheet lined with foil; drizzle with oil. Cook both for 30 to 35 minutes, turning up the oven temperature to 220C/gas mark 7 for the last 10 minutes
- For the salad: place the noodles in boiling water for 5 minutes, drain and set aside. Bone and slice the chicken; set aside. Toss the carrots with the sesame seeds and place in a bowl. Add the sugar snap peas, noodles, chicken, spring onions, coriander and reserved dressing, and toss to coat
