- 700 g free-range skinless deboned drumsticks or thighs
- 1 T canola or peanut oil
- 3 T honey
- 3 T soya sauce
- 2 large cloves garlic, crushed
- sea salt and freshly ground black pepper, to taste
- 160 g rice vermicelli
- 60 g baby rainbow Swiss chard
- 1–2 T sesame oil
Cut the chicken across into three pieces. Heat the oil in a large, heavy pan. Add the chicken and stir until lightly browned.
Mix the honey, soya sauce and garlic and add to the pan. Mix with the chicken until nicely coated.
Cook, stirring occasionally, for 5 minutes until the chicken is tender and glazed and season to taste.
Place the vermicelli and chard in a suitably sized heatproof bowl. Pour over enough boiling water to cover. Allow to stand for 5 minutes until the noodles are tender. If not, microwave for about a minute. Drain and moisten lightly with sesame oil. Serve with the chicken.
Cook's note: This serves four, but it’s so delicious two people could easily eat it all. Double the quantities if you like.