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Chilli Chicken and Broccoli Noodles

This will be your new go-to dinner, guaranteed — full of flavor, healthy, and super quick! We love the subtle heat from a pinch of ground ginger, the slight sweetness from a bit of brown sugar, and the savory saltiness provided by the soy sauce: all store-cupboard staples, these combine to make the most delicious glaze for mere chicken thighs. The recipe serves two, but is easily doubled.

Chilli Chicken and Broccoli Noodles

1 onion, halved and sliced
1 tbs. vegetable oil
4 skinless, boneless chicken thighs, quartered
big pinch of red chilli flakes
2 tbs. soy sauce
3 tsp. brown sugar
good pinch of ground ginger
2 tbs. rice wine or white wine vinegar
1 head broccoli, florets broken off, blanched in boiling water until just tender, then put in ice water
2 nests of egg noodles, cooked per package directions

Fry the onion in the oil until it starts to soften, about 10 minutes, then add the chicken and stir-fry for 2-3 minutes to brown. Add the chilli flakes, soy sauce, brown sugar and vinegar. Season well and keep cooking, tossing it all together, until the chicken is coated and cooked through. Add the blanched broccoli and stir through the noodles.


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