Ingredients
Chicken
1 Tbsp (15ml) Neutral Oil
800g (1.76lb) Boneless Chicken Thighs, Cut Into Bite-Sized Pieces
¼ tsp (1g) Bicarbonate of Soda
1 tsp (5g) Salt
½ tsp (1g) Cracked Black Pepper
Sweet & Spicy Sauce
3 Tbsp (45ml) Sriracha
2 Tbsp (30ml) Soy Sauce
2 Tbsp (42g) Honey
2 Tbsp (30ml) Rice Wine Vinegar
1 Tbsp (12g) Brown Sugar
4 Garlic Cloves, Minced
1 tsp (3g) Fresh Ginger, Grated
1 tsp (3g) Cornflour
½ tsp (1g) Chilli Flakes
Noodles & Vegetables
450g (15.9oz) Fresh Egg Noodles
1 Red Capsicum, Thinly Sliced
2 Heads Bok Choy, Quartered Lengthways
150g (5.3oz) Broccolini, Cut Into Bite-Sized Pieces
3 Garlic Cloves, Minced
1 tsp (3g) Fresh Ginger, Grated
2 Tbsp (30ml) Neutral Oil
To Serve
2 Spring Onions, Thinly Sliced
1 Tbsp (9g) Toasted Sesame Seeds
1 Long Red Chilli, Thinly Sliced
Fresh Coriander
Method
1
Toss the chicken with bicarbonate of soda, salt and pepper and set aside for 10–15 minutes while you prepare the rest.
2
In a bowl, whisk together all the sweet and spicy sauce ingredients, including the cornflour and set aside.
3
Cook the fresh noodles according to the packet instructions, drain and set aside.
4
Heat neutral oil in a large wok or deep pan over high heat. Add the chicken in a single layer and cook undisturbed for 2–3 minutes until caramelised. Flip and cook for another 1 minute until cooked through. If necessary, cook in batches. Remove and set aside.
5
In the same wok, add the remaining oil if needed. Add the capsicum and broccolini and stir-fry for 2 minutes until slightly charred.
6
Add the bok choy, garlic and ginger and toss for 60–90 seconds until the bok choy is just wilted but still vibrant.
7
Pour in the sweet and spicy sauce and toss everything together for 30 seconds until glossy.
8
Add the noodles and return the chicken to the wok. Toss everything together for 1–2 minutes until evenly coated and heated through.
9
Divide the mixture evenly across five meal prep containers and finish with spring onions, sesame seeds, sliced chilli and fresh coriander.
Storage & Reheating
Store in the fridge for up to four days.
Microwave until hot, stirring halfway through if needed.
