Sticky Ginger Chicken with Zingy Noodle Salad

Ingredients

• 800gChicken thighs
• 6 tbspSoy sauce
• 3 tbspRice vinegar
• 3 tbspGinger
• 3 clovesGarlic
• 2 tbspHoney
• 2 tbspSesame oil
• 2Chiles
• 1 tbspFish sauce
• 350gNoodles
• 1Cucumber
• 2Carrots
• 4Spring onions
• 1 bunchCilantro
• 1 bunchMint
• 2Lime
• 100gPeanuts
• 200gSugar snap peas

Instructions

1. Cook noodles according to package directions, drain and set aside
2. Mince ginger and garlic, slice chiles finely
3. Whisk together soy sauce, rice vinegar, honey, fish sauce and sesame oil to make sticky sauce
4. Heat a large pan over medium-high heat, add chicken thighs skin-side down until golden (5 minutes each side)
5. Pour sticky sauce over chicken and simmer until thick and caramelized (8–10 minutes)
6. While chicken cooks, julienne carrots, slice cucumber into batons, slice spring onions, halve sugar snap peas
7. Toss cooked noodles with prepared vegetables, cilantro, mint and squeeze of lime juice
8. Roughly chop peanuts and scatter over
9. Top noodle salad with sticky ginger chicken and drizzle with pan sauce