Vickys Sweet Chilli Chicken & Noodles, Gluten, Dairy, Egg & Soy-Free

20 ingredients
14 steps

Ingredients

  • 4 skinless, boneless chicken breasts
  • 4 nests of rice (or egg) noodles
  • 1 tbsp oil
  • 1 clove finely chopped garlic
  • 1/2 tsp granulated sugar
  • 1/4 tsp black pepper
  • 1/4 tsp dried basil
  • 1/4 tsp smoked paprika
  • 1 pinch ground cumin
  • 1 pinch dried thyme
  • 1 pinch ground coriander
  • 1 pinch salt
  • 240 ml rice vinegar
  • 200 grams granulated sugar
  • 120 ml water
  • 5 tbsp fish sauce
  • 4 tbsp Vickys Soy-Free Soy Sauce from my profile
  • 4 clove finely chopped garlic
  • 1/2 red chilli, finely chopped or to taste
  • 3 tbsp cornstarch mixed with 6tbsp water

Directions

  1. 1
    Mix the marinade ingredients together
  2. 2
    Put the chicken in an ovenproof tray and coat in the marinade.
  3. 3
    Cover and refrigerate for 4 hours
  4. 4
    Meanwhile put all the sauce ingredients into a small pan apart from the cornstarch slurry
  5. 5
    Bring to the boil then add the cornstarch/water mix and let thicken
  6. 6
    Taste and see if it needs more chilli.
  7. 7
    You should taste the sweetness first then get the hot kick after
  8. 8
    Let cool and refrigerate until needed
  9. 9
    Preheat the oven to gas 5 / 190C / 275F
  10. 10
    Bake the marinated chicken for 20 minutes
  11. 11
    Now pour the chilli sauce over the chicken and bake a further 10 minutes
  12. 12
    Meanwhile cook the noodles to the packet instructions, usually you just boil them for a few minutes
  13. 13
    You could cook some mange tout and baby corn to add for colour or instead of noodles serve with stir-fried veg
  14. 14
    Serve the chicken over the noodles, pouring the sauce over the top of each portion

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