Honey-seared chicken with carrot and ginger fried noodles
For the honey-seared chicken
- ½ chicken breast, skinless, cut into strips
- dash olive oil
- ½ orange, juice and zest
- 15g/½oz fresh root ginger, grated
- 1 tbsp clear honey
- salt and freshly ground black pepper
For the carrot and ginger fried noodles
For the honey-seared chicken, drizzle the chicken with olive oil. Heat a pan and fry the chicken for 1-2 minutes. Add the orange juice and zest, ginger, honey, salt and freshly ground black pepper and fry for a further 1-2 minutes, or until golden-brown and cooked through.
For the noodles, cook the noodles according to the packet instructions and drain.
Heat the olive oil in a wok, add the carrot ribbons and fry gently for 1-2 minutes. Add the garlic, paprika, sliced ginger and chilli flakes and fry for one minute. Add the soy sauce, orange juice and zest and sesame oil and fry for a further minute. Stir in the chopped fresh parsley and the cooked noodles.
To serve, pile the noodles onto a serving plate and top with the honey-seared chicken.