Honey Miso & Peanut Chicken Stir-Fry

Updated at: Thu, 17 Aug 2023 04:51:08 GMT

Step 1

Boil a kettle

Step 2

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Step 3

Once hot, add the diced chicken thigh and cook for 2-3 min or until browned

Step 4

Meanwhile, trim, then slice the spring onions (chop in one bunch for speed)

Step 5

Rip the green leaves from the pak choi and set them aside

Step 6

Chop the white bases into rough, large pieces

Step 7

Discard the tough stalks

Step 8

Add the fine egg noodle nests to a large bowl, cover them with boiled water and stir for 10 sec to separate the noodles

Step 9

Set aside to soak for 4 min

Step 10

Add 3/4 of the spring onion, the white bases of the pak choi and the ginger & garlic paste to the chicken and cook for 1 min or until fragrant

Step 11

Add the roasted peanuts, miso paste, honey, soy sauce and a splash of boiled water to the pan and cook for 1-2 min further or until the sauce has thickened

Step 12

Meanwhile, drain the noodles and stir through the toasted sesame oil – these are your sesame noodles

Step 13

Add the green leaves from the pak choi and cook for 30 sec further or until slightly wilted and the chicken is cooked through (no pink meat!) – this is your honey miso & peanut chicken stir fry

Step 14

Note: Please make sure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies

Step 15

Serve the honey miso & peanut chicken stir fry over the sesame noodles

Step 16

Garnish with the remaining chopped spring onion

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