An easy-to-make main course with a hint of herbs.
Ingredients:
1 tbsp sesame oil
2 large skinless boneless chicken breast
halves (preferably free-range), sliced
1 tbsp soy sauce
1 tbsp honey
10oz (300g) thick or medium ready-to-use
udon noodles
handful of fresh basil leaves, torn
2 large skinless boneless chicken breast
halves (preferably free-range), sliced
1 tbsp soy sauce
1 tbsp honey
10oz (300g) thick or medium ready-to-use
udon noodles
handful of fresh basil leaves, torn
Preparation:
1. Heat the oil in a large wok or frying pan over medium-high heat.When hot, swirl it around the pan,and add the chicken. Stir-fry quickly for a few minutes until chicken begins to turn golden. Remove from the pan, and set aside to keep warm.
2. Add the soy sauce and honey to the pan, and let bubble for a minute or so. Return the chicken to the pan along with the noodles, and stir so that everything is well coated.
3. When ready to serve, stir in the basil. Serve immediately.
2. Add the soy sauce and honey to the pan, and let bubble for a minute or so. Return the chicken to the pan along with the noodles, and stir so that everything is well coated.
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