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Glazed sesame-chicken noodles with pak choi

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes' standing time

Cooking Time 20 minutes

Ingredients

1 free-range egg white
1 T cornflour
2 T rice vinegar
1⁄4 t salt
4 T peanut oil
500 g free-range skinless chicken breasts, thinly sliced
2 x 100 g punnets Woolworths baby pak choi, coarsely sliced
1 cup chicken stock
1 x 340 g packet Woolworths medium egg noodles
Toasted sesame seeds, for sprinkling
Soya sauce, for serving

For the glaze:

1⁄2 cup orange juice
1⁄2 cup Chinese barbeque sauce
1 T honey
1 garlic clove, grated
1⁄2 t fresh ginger, grated
2 - 3 T sesame oil, plus extra for serving

Method

To velvet the chicken, whisk the egg white, cornflour, rice vinegar, salt and 1 T peanut oil until smooth. Add the chicken and mix well. Chill for 30 minutes, then drain.
Fill a wide pan or wok with water to a depth of 5 cm. Add 1 T peanut oil. Bring to a rolling boil. Reduce the heat to medium then, using tongs, add the chicken pieces, one by one. Stir to prevent them from sticking. Simmer for barely a minute until the water returns to a simmer. Remove using a slotted spoon, then drain well.
To make the glaze, mix the orange juice, barbeque sauce, honey, garlic and ginger in a pan. Simmer for a few minutes over a high heat, stirring, until reduced and syrupy. Add the chicken and heat through, then add the sesame oil.
Heat a wide pan or wok, then add the remaining peanut oil. Add the pak choi to the hot oil and stir-fry for a few minutes until bright and shiny. Add the stock and noodles and heat through. 5 Spoon the chicken over the noodles. Sprinkle with sesame seeds and serve with soya sauce and sesame oil.

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