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Roasted Sichuan pepper chicken with noodles & kale
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4 British chicken thigh fillets approx. 500g
1 tsp Chinese five spice
1 tsp Sichuan peppercorns, coarsely crushed
1 tsp garlic paste
1 tsp ginger paste
1 tsp Cooks’ Ingredients Reduced Salt Light Soya Sauce
1 tsp chilli paste
½ x 250g pack fine egg noodles
1 tsp wok oil
150g pack Pentland Brig Kale, tough stalks discarded, chopped
1 tsp sesame seeds
1 salad onion, sliced
Red chilli, to garnish (optional)
1. Preheat the oven to 200ºC, gas mark 6 and line a large baking tray with parchment paper. Place the chicken thighs in a large bowl and add the five spice, Sichuan pepper, garlic, ginger, soya sauce and chilli paste. Combine and set aside for 10 minutes.
2. Add the chicken to the lined baking tray and place in the oven to cook for 20 minutes, or until cooked through, the juices run clear and there is no pink meat.
3. Cook the noodles according to pack instructions. Drain, then run under cold water and drain again. Set aside.
4. Warm the oil in a wok or large frying pan over a medium heat. Once hot, sauté the kale for 2-3 minutes, then add the noodles, combining them for a further 2 minutes. Scatter with the sesame seeds, salad onion and red chilli (if using) and serve with the sliced chicken.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in Thu Sep 30 10:11:51 BST 2021.