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Sweet and Sour Chicken with Rice noodles

Sweet and Sour Chicken with Rice noodles

89081008Serves 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

  1. 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.
  2. Cut the bones out of the thighs and chuck into the pan for bonus flavor, then chop the meat into bite size pieces.
  3. 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.
  4. Once crispy, remove, chop and reserve the skin, discarding the bones.
  5. Meanwhile, cook the noodles in boiling salted water according to the packet instructions. Halve the sugar snaps lengthways.
  6. Once soft, drain the noodles, reserving a mugful of cooking water.
  7. Use scissors to snip the noodles into roughly 3” lengths.
  8. Stir the Worcestershire sauce and chili jam into the chicken pan and let the jam melt, then add the sugar snaps and noodles.
  9. Toss over the heat for 2 minutes, adding a splash of reserved noodle water to loosen, if needed.
  10. 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.

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