540
CALORIES
50.8
PROTEIN (G)
62.7
CARBS (G)
10
FAT (G)
3.2
FIBRE (G)
Method
Mix the chicken with garlic, paprika, black pepper, 20 ml soy sauce, 15 g honey and half the sriracha.
Whisk the cornflour with 20 ml cold water, then add the remaining soy sauce, honey, sriracha and sesame oil.
Cook the noodles according to the packet, drain and reserve.
Stir-fry the chicken for 10–12 minutes until browned, cooked through and the thickest pieces reach 75°C for at least 30 seconds.
Pour in the sauce, simmer for 2–3 minutes until glossy, then toss through the noodles and serve.
ALLERGENS
Contains egg, soya, sesame and cereals containing gluten. Check noodles, soy sauce and sriracha labels.
STORAGE & REHEATING
Cool promptly and refrigerate for up to 2 days. Reheat once until piping hot, adding a splash of water if needed.
COACH NOTE
This is a substantial dinner. The reduced-salt soy keeps sodium more controlled, but people limiting sodium should still choose an appropriate product and portion.
EQUIPMENT
Large frying pan or wok, saucepan, bowl, whisk and tongs.
PRACTICAL ADJUSTMENTS
Use chicken breast for a leaner result. Gluten-free noodles and tamari may be used if suitable; recalculate nutrition.
FREEZER GUIDANCE
Freeze the cooked chicken and sauce for up to 1 month. Cook noodles fresh for the best texture.
DIETARY SUITABILITY
As written: High protein. Recalculate nutrition after substitutions.