- 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
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.