Serves 4-6
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  1. Lay the chicken between two sheets of cling film; bash with a meat tenderiser or rolling pin to flatten slightly. 
  2. In a bowl, combine the soy sauce, honey, garlic and half of the sesame oil. Add the chicken and marinate in the refrigerator for 20 minutes. 
  3. Heat the remaining sesame oil in a wok or large frying pan over a high heat. Cook the chicken for 4-5 minutes on each side or until cooked through. Set aside to cool slightly, then thinly slice or shred. 
  4. Reduce the heat to medium and add the marinade from the bowl to the wok. Cook for 5-6 minutes or until sticky. Set aside to cool.
  5. Cook the noodles according to the package instructions, then rinse under cool water.  
  6. In a large bowl, toss the cabbage, carrot, cucumber, onion, mint, coriander, peanuts, sesame seeds, chicken and noodles. Add the sticky soy dressing and toss to combine. 

Nutrition Facts

Per serving: 372k cals, 13.2g fat (2.4g saturated), 43.3g carbs (15.5g sugars), 21.8g protein, 4.6g fibre, 0.623g sodium 

ChickenDinnerThaiCuisinesComfort food

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