Sticky ginger & honey chicken skewers with noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Ingredients
- 6 skinless, boneless chicken thighs, cut into large chunks
- 5 garlic cloves, crushed
- 1 thumb-sized piece of ginger, grated
- 6 tbsp sesame oil
- 3 tbsp honey
- 6 tbsp soy sauce
- 3 limes, juiced, plus extra wedges to serve
- 100g mangetout
- 275g cooked egg noodles
- 1 large carrot, peeled and cut into thin strips or coarsely grated
- ½ bunch of coriander, chopped
- 1 tbsp sesame seeds, (optional)
Method
- STEP 1
Put the chicken in a bowl. In a separate bowl, whisk together the garlic, ginger, sesame oil, honey, soy sauce and lime juice. Add a third of this to the chicken and save the rest for the noodles. Mix everything together and chill overnight or for a few hours.
- STEP 2
Bring a saucepan of water to a simmer. Add the mangetout and cook for 1 min, then drain and rinse under cold water. Toss the cooked noodles with the mangetout, carrot, remaining marinade, coriander and sesame seeds.
- STEP 3
Heat the grill to medium. Thread the chicken onto three or four long skewers, put on a flat baking tray and grill for 12 mins, turning the skewers halfway, until cooked. Serve the skewers on top of a platter of the noodles with extra lime wedges for squeezing over.
