![Chicken in Coconut Milk with Sesame Noodles](/on/demandware.static/-/Sites-LCNZ-Library/default/dw329b2374/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000286_ENG.png)
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
Main
- 450g chicken breast, cut into strips
- 1 teaspoon sesame oil
- 1 tablespoon Chinese dark soy sauce
- 55g root ginger, peeled and roughly chopped
- 3 cloves garlic, peeled and crushed
- 1 stick lemongrass, hard outer layers removed and core cut into pieces
- 1 mild red chilli, seeds removed and roughly chopped
- 1 tablespoon groundnut or vegetable oil
- 1 x 400ml can of full-cream coconut milk
- 1 tablespoon Thai fish sauce, plus a little extra for seasoning
- 1 teaspoon palm sugar or light soft brown sugar
- 2 lime leaves, torn
- 200g bean sprouts
- 100g sugar snap peas
- 1 tablespoon freshly squeezed lime juice
- Small handful of fresh coriander, roughly chopped
Noodles
- 4 portions of dried medium egg noodles, cooked as per pack instructions
- 1 teaspoon sesame oil
- 2 tablespoons toasted sesame seeds
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Method
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1Combine the chicken with the sesame oil and soy sauce, cover and set to one side to marinate for 30 minutes.
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2Place the roughly chopped ginger, garlic, lemongrass and chilli into a mini food processor or small blender with 3-4 tablespoons of cold water and process to a smooth paste or chop very finely.
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3Heat the tablespoon of oil in the wok, add the chicken and stir-fry in the hot oil for 2-3 minutes. Use a splatter guard to prevent oil splashes whilst frying.
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4Add the spice paste and stir-fry for 1-2 minutes. Stir in the coconut milk along with the fish sauce, sugar and lime leaves, bring to a simmer, put on the lid and cook for 6-8 minutes.
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5Stir in the bean sprouts with the sugar snap peas and continue to cook for 3-4 minutes.
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6Finally, adjust the seasoning to taste with a few drops of the extra Thai fish sauce and stir in the lime juice and chopped coriander.
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7For the noodles:
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8Heat the sesame oil in a medium-sized Le Creuset Toughened Non-Stick frying pan, add the cooked noodles and stir-fry until heated through.
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9Serve the chicken with the hot noodles and the toasted sesame seeds sprinkled over.
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10Cook's Notes
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11Heat the sesame oil in a medium-sized non-stick frying pan, add the cooked noodles and stir-fry until heated through.
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12Groundnut oil is peanut oil; it can be taken to higher temperatures making it an ideal choice for wok cooking. It also contributes to the flavour of the dish.
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13Thai fish sauce is very salty and should be used sparingly.