Orange and Chilli Glazed Chicken on Egg Noodles
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Mains
- Cuisine: Asian
Description
An amazing noodle dish with a chilli kick!
Ingredients
Chilli and Orange Glaze
2 C (500 ml) orange juice
½ C (125 ml/180 g) honey
2 tsp (10 ml) cornflour
2 tsp (10 ml) dried chilli flakes
pinch of salt
Chicken
600g (4) deboned, skinless chicken breasts
¼ C (60 ml/32 g) cake flour
¼ C (60 ml/35 g) corn flour
½ tsp (5 ml) salt
oil, for deep-frying
Vegetables
1 tsp (5 ml) sesame oil
500 g (1 bag) stir fry veggie mix
240 g egg noodles, cooked
2 Tbsp (30 ml) Soy sauce
To Serve
2 (400 g) oranges, peeled and sliced
1 (25 g) spring onion, sliced
½ C (125 ml/15 g) onion sprouts
2 tsp (10 ml) sesame seeds
handful of basil leaves, to garnish
Instructions
Chilli and Orange Glaze
Whisk all of the ingredients together. Pour into a saucepan and simmer over medium heat for 12-15 minutes until slightly thick and syrupy.
Chicken
Cut the breasts into bite-size chunks. Combine the cake flour, cornflour and salt in a mixing bowl. Heat the oil for deep-frying to 180 °C. Dip each chicken piece into the flour mixture, shake off the excess and fry in batches for 2-3 minutes each. Drain on kitchen paper.
Vegetables
Heat the sesame oil in a wok over high heat. Add the veggie mix and stir-fry for 5-7 minutes. Stir in the egg noodles and soy sauce.
To Serve
Pour the warm orange sauce over the chicken when you are ready to serve.
Place the noodles and vegetables onto a serving dish. Scatter the orange slices and chicken over the top. Sprinkle with the spring onion, onion sprouts, sesame seeds and basil.
Notes
The chicken can be coated in breadcrumbs for a crunchier texture. Simply coat the chicken pieces with flour, egg and breadcrumbs. Fry until golden and toss through the glaze.
