CHILLI CHICKEN WITH HONEY & SOY

Chilli chicken with honey & soy image

A fresh, light Oriental stir-fry which is low in fat and ready in 10 minutes - fresh and light after rich festive fare

Provided by Sara Buenfeld

Categories Supper

Time 10m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
375g packet diced (uncooked) chicken breast
1 red pepper
half a bunch of spring onions - about 6
half a 250g packet of rice noodles
½ tsp red chilli spice blend (chopped fresh chilli in a tube) or a small pinch of crushed chillies (from a jar)
3 tbsp soy sauce , preferably dark
1 tbsp clear honey
5 Savoy cabbage leaves
a small handful of fresh coriander , about half a pack

Steps:

Put a kettle of water on to boil. Meanwhile, heat the oil in a wok, tip in the chicken and give it a good stir. Leave it to cook over a high heat while you quarter, seed and slice the pepper. Throw the pepper into the wok when it's ready and stir. Quickly trim the roots from the spring onions (hold them as a bunch and slice off in one go), then cut off the bulbs with a generous length of stem (don't throw away the green leaves). Add the onion bulbs to the pan and stir - by now the chicken should be starting to turn from pink to white.
Pour boiling water over the rice noodles in a bowl and leave to soak.
Spoon the chilli, soy and honey into the wok, then continue cooking while you slice the cabbage into thick strips - slice them as a stack and remove the white spines first if they're tough. Pile on top of the chicken, cover and cook for a minute or so more while you slice the reserved spring onion leaves and roughly chop the coriander. Toss these into the wok and stir well. Serve with the drained rice noodles.

Nutrition Facts : Calories 532 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 4.4 milligram of sodium