Recipe: Asian Sticky chicken*- serves 4
Preheat the oven to gas mark 7/220ºC/fan 200ºC. Mix 6 skinless and boneless chicken thighs with 1 ½ tbsp. soy sauce, 1 tbsp honey, 1 tbsp ketchup, 1 tbsp fresh grated ginger and 2 crushed garlic cloves in a non-metallic bowl, then tip into a baking dish lined with baking parchment or foil.
Cook for 25 minutes or until sticky and just cooked through, turn halfway through and sprinkle with the sesame seeds. Meanwhile, cook 150g whole wheat noodles according to pack instructions, drain and rinse in cold water. When the chicken is ready, heat a wok and mist with cooking spray.
Add 400g pak choi and stir-fry for 2 minutes until wilted, then add the noodles and 1tbsp oyster sauce and any spare juices from the chicken.
Divide among 4 bowls. Slice the chicken and serve with the noodles, topped with 3 sliced spring onions, handful of chopped coriander and 1 chopped red chilli.
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