Asian Chicken slaw

Ingredients

150g egg noodles
2 carrots
Handful of mangetout
1 red onion
4 oyster mushrooms
1 red chilli
Bunch of fresh coriander, chopped
2 skinless, boneless chicken breasts
250ml milk
250g fresh breadcrumbs
Vegetable oil for shallow frying
Salt and pepper
For the dressing:
1 tbsp sunflower oil
1 tbsp sweet chilli sauce
1 tbsp dark soy sauce
Squeeze of one lime
1 tsp sesame oil

 

Method

• First soak the egg noodles
in hot water for about 10
minutes. Prepare the vegetables
by peeling the carrots and
slicing into fine sticks – or use
a julienne peeler. Slice the
mangetout in half lengthways.
• Slice the onion and
mushrooms. Deseed the chilli
and finely chop.
• Butterfly the chicken breasts (see
chef’s tip) and season with salt
and pepper. Dip each one into
milk, then into the breadcrumbs.
• Heat the oil in a frying pan and
fry the chicken breasts for a few
minutes each side to seal the
outside. Place in a preheated
oven, 160°C, for seven to ten
minutes until cooked.
Keep warm.
• Mix the dressing ingredients
together by placing in a screw
topped jar and giving it a shake.
If you are eating this dish hot,
then stir-fry the vegetables in a
wok or large frying pan for
a few minutes and stir in
the noodles.
• Pour over the dressing
ingredients and fry for a further
two minutes. Stir in the fresh
coriander and then divide
between two plates. Slice the
chicken into thick strips and
serve on top.
• If serving cold as a salad,
simply combine the finely
chopped vegetables and the egg
noodles. Pour over the dressing
ingredients and toss. Serve cold
with the warm chicken.

 

Chef’s tip
Butterflying a chicken
breast gives an even fillet and
speeds up cooking time. It is very
easy to do. Simply place the chicken
breast on a chopping board and place
your hand flat on top. Using a sharp
knife, slice into the chicken breast
sideways, starting at the thicker end
and ending at the thin point. Be
careful not to cut all the way
through to the other side. Then
open out the two halves to
reveal an even fillet.

Recipe from:
Tudor Park Marriott Hotel
& Country Club
Ashford Road,
Bearsted, Maidstone,
Kent, ME14 4NQ
01622 734334
@tudorPark
www.marriotttudorpark.co.uk