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Ingredients
1 pack No.1 Free Range Corn Fed Chicken Mini Fillets
20g piece ginger, peeled and finely grated
1 tbsp light soy sauce, plus 2 tsp
2 tbsp toasted sesame oil
2 cloves garlic, crushed
1 tbsp Cooks’ Ingredients Chinese Rice Vinegar
1 tsp caster sugar
200g trimmed sugar snap peas, sliced
3 nests medium egg noodles
115g baby spinach
4 tbsp honey roasted cashews
1 bunch salad onions, finely shredded
2 large red chillies, shredded, to taste
Method
In a bowl, combine the chicken, ginger, 2 tsp soy,
1 tsp sesame oil and ½
the garlic. Marinate for
10 minutes. In a separate
large bowl, whisk 1 tbsp soy,
1 tbsp sesame oil, the vinegar, sugar and remaining garlic for a dressing and set aside.
Bring a large pan of salted water to the boil, then add the peas. Return to the boil for 2 minutes then remove with a slotted spoon, drain and cool under cold water. Drain again and pat dry. Lower the noodles into the boiling water, take the pan from the heat and let it stand for 5 minutes. Drain, cool under water, drain again and toss with 1 tsp sesame oil.
Set a frying pan over a high heat and add 1 tsp sesame oil. Sear the chicken for 6-8 minutes, turning a few times, until golden, the juices run clear and there is no pink meat. Allow to rest.
Gently toss the peas, noodles, spinach, cashews, most of the salad onion and chillies with the dressing, to coat the spinach leaves. Divide between plates and top with the chicken. Spoon over the resting juices, and scatter with the remaining salad onion and chilli to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,930kJ/ 457kcals
Fat
9.5g
Saturated Fat
1.6g
Carbohydrates
49g
Sugars
8.3g
Fibre
3.9g
Protein
42g
Salt
1.5g
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