1kg Coles RSPCA Approved Chicken Breast Fillets, thinly sliced
2/3 cup (160ml) orange juice
2/3 cup (160ml) soy sauce
2 tbs Coles Asia Sesame Oil
4 garlic cloves, finely chopped
6cm-piece ginger, finely grated
1/3 cup (50g) cornflour
2 tbs canola oil
1/3 cup (80ml) honey
375g rice stick noodles
Coles Asia Sesame Oil, extra, to serve
1/2 wombok (Chinese cabbage), finely shredded
2 carrots, peeled, shredded
2 Lebanese cucumbers, halved, thinly sliced
3 spring onions, thinly sliced
1/4 bunch mint, leaves picked
1/4 cup (35g) sesame seeds, toasted
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the chicken in a large bowl. Whisk the orange juice, soy sauce, sesame oil, garlic and ginger in a jug. Add one-third of the orange juice mixture to the chicken and stir to combine. Place in the fridge for at least 1 hour to develop the flavours.
Step 2
Drain the chicken, reserving the marinade. Place the chicken in a clean bowl with the cornflour and toss to combine. Heat the canola oil in a wok or large frying pan over high heat. Stir-fry the chicken, in batches, for 3-4 mins or until cooked through. Transfer to a plate. Add the honey and reserved marinade to the wok or pan and bring to a simmer. Cook, stirring, for 3 mins or until the mixture boils and thickens. Return the chicken to the work or pan and toss to combine. Set aside to cool. Place in the fridge to chill.
Step 3
Cook the noodles following packet directions or until just tender. Refresh under cold water. Drain well. Drizzle with a little extra sesame oil.
Step 4
Combine the chicken and noodles in a large bowl. Add wombok, carrot, cucumber, spring onion and mint and toss to combine. Sprinkle with sesame seeds. Divide evenly among glass jars to serve.
