Thai Chicken with SlimPasta

It’s worth preparing double or triple the amount of chicken to marinate and freezing the uncooked extra serves for convenience later on.

Serves 2

300g skinless lean chicken thighs
3 bunches of baby buk choy, chopped (leaves & stems separate)
100g mushrooms, sliced
1 corn cob, kernels sliced off
1 packet SlimPasta Angel Hair, well rinsed
1 tbs chopped peanuts
¼ cup coriander, roughly chopped

Marinade
1 tbs soy sauce
1 tsp minced garlic
2 tsp sambal oelek (minced chilli)
1 Tbs lime (or lemon) juice
2 Tbs fish sauce
1 tsp palm sugar syrup (from Asian section of supermarket) or caster sugar

Place chicken on a board, cover with cling wrap and pound with a mallet or rolling pin until flattened out to even thickness. Place in a freezer bag with marinade in a bowl and refrigerate for at least 30 minutes (or overnight) turning regularly to marinate evenly.

Heat a BBQ or grill pan to high heat and cook chicken until golden on both sides.
Heat a large fry pan or wok over high heat and spray with oil.
Add stems of bok choy and mushrooms and sauté for a few minutes until starting to soften. Add corn and buk choy leaves and continue to cook until leaves are wilted.
Add noodles and sauce and cook for a few more minutes.

Sprinkle with peanuts & coriander and sliced chicken.

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