This is the perfect way to create an easy healthy meal for a crowd with minimal preparation, few dishes to wash up and a short cooking time, this will become a family favourite
METHOD
- In a bowl mix chicken with hoisin, siracha, ginger and garlic and leave for half an hour
- Preheat oven to 220C
- Add vegetables to large tray in oven, and add chicken to the top of the vegetables.
- Set oven to 220C hot air + steam high humidity. 18 minutes
- Boil a jug and immerse noodles in a bowl of boiling water for a few minutes to separate them
- After 10 minutes, open oven and add noodles to dish, spreading around the tray in small bundles
- Return to the oven for further 8 minutes or until chicken is cooked through and vegetables are just starting to brown at the edges.
- Drizzle with kepis manis, and or sweet chilli sauce and sprinkle with chopped spring onion and coriander if desired
600 g chicken thighs- sliced into large bite size slices
¼ cup hoisin sauce
2 T siracha (if you like a bit of heat) or sweet chilli sauce plus more for drizzle
2 T minced ginger
2t minced garlic or 2 -3 large cloves of garlic- crushed
1 large or 2 small brown onions, sliced
2 c sliced cabbage
1 red capsicum, sliced
1-2 large carrots, sliced thinly
1 cup cauliflower florets
1 cup broccoli florets
Fresh ginger – 1 large thumb sliced- optional
Other vegetables can be substituted depending on availability – ie zucchini, mushrooms etc
2 packs (400g)fresh or shelf fresh long life type noodles ( thin, singapore style, udon or Hokkien will work )
Kepis Manis to drizzle
2-3 spring onions- green tops finely sliced
Fresh Coriander leaves - optional
