Sweet and Sour Chicken with Rice noodles
Sweet and Sour Chicken with Rice noodles
Serves 2
Cooks in 20 Minutes
Ingredients
- 7 oz free-range chicken thighs , skin on, bone in *
- 4 oz fine rice noodles (Asian dept. at Albertsons, less expensive at world market)
- 7 oz sugar snap peas
- 2 tablespoons Worcestershire sauce
- 2 teaspoons chili jam **
Method
- Pull the skin off the chicken. Place the skin in a large non-stick frying pan on a medium heat to render and get golden, turning occasionally.
- Cut the bones out of the thighs and chuck into the pan for bonus flavor, then chop the meat into bite size pieces.
- Move the skin and bones to one side of the pan, then add the meat alongside and cook for 5 minutes, or until golden, stirring occasionally.
- Once crispy, remove, chop and reserve the skin, discarding the bones.
- Meanwhile, cook the noodles in boiling salted water according to the packet instructions. Halve the sugar snaps lengthways.
- Once soft, drain the noodles, reserving a mugful of cooking water.
- Use scissors to snip the noodles into roughly 3” lengths.
- Stir the Worcestershire sauce and chili jam into the chicken pan and let the jam melt, then add the sugar snaps and noodles.
- Toss over the heat for 2 minutes, adding a splash of reserved noodle water to loosen, if needed.
- Taste and season to perfection with sea salt and black pepper, then dish up and sprinkle over the reserved crispy chicken skin.
*So the crispy skin is kinda good but if you want it a little faster buy boneless skinless thighs and skip the skin. I have also made with chicken breast, steak and shrimp. All good.
**I found strawberry serrano at central market very good. Have also used jalapeno jelly and Peach Habanero jelly all with great success.
