Spicy soy chicken

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27

Serves 4

 

1 tbsp oil

2 garlic cloves, crushed

1 tsp chilli flakes

½ onion, finely chopped

60ml soy sauce

80ml vinegar

3 tbsp blackcurrant jam

½ tbsp black pepper

2 tsp cornflour

3 tsp water

280g leftover roast chicken, torn

4 spring onions, chopped

To serve:
Rice noodles

 

1 Heat the oil in a large pan and cook the garlic, chilli flakes and onion for a few minutes until soft.

2 Stir in the soy sauce, vinegar, jam, pepper, cornflour and water until combined. Bring to a simmer, then cook on a low heat for five minutes until thick.

2 Stir in the chicken until coated. Stir in the spring onions and serve hot over noodles.

 

Per Serving:
259 kcals, 6.1g fat (0g saturated), 25.2g carbs, 1.3g sugars, 24.7g protein, 1.8g fibre, 1g sodium

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