Serves:4
Preparation time:15 minutes (plus marinating)
Cooking time:20 minutes
Total Protein Load 185g / 46g per serve.
Ingredients:
Lemongrass Chicken Marinade:
- 600g – 700g skinless chicken thigh fillets (4 large or 6 smaller)
- 2 stalks lemongrass, bruised and chopped (external leaf removed)
- 2 spring onions, sliced
- 3cm piece ginger, peeled and roughly chopped
- 1 cup Thai basil (or coriander if unavailable)
- 1 long red chilli, roughly chopped
- 2 tablespoons Chang's Original Fish Sauce
- 2 tablespoons Chang's Sesame Oil
- 2 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- Juice of ½ lime
- Salt and pepper to taste
Stir-Fried Greens and Noodles:
- 1 bunch Chinese broccoli, chopped 4cm lengths
- 3cm piece ginger, thinly sliced
- 2 large garlic cloves, minced
- 2 tablespoons Chang's Sesame Oil
- 2 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 3 tablespoons ice cold water
- 2 teaspoons corn flour
- 2 tablespoons cooking oil
- 2-3 packets Chang's Traditional Super Lo-Cal Wide Noodles
Options to Garnish:
Lime, Coriander, Chilli slices and Green Onions
Method:
- Marinate the Chicken:
In a food processor, combine lemongrass, spring onions, ginger, Thai basil (or coriander), chilli, Fish Sauce, Sesame Oil, Tamari Soy Sauce, lime juice, and a pinch of salt and pepper. Blend into a rough paste.
Add to the chicken thigh fillets and toss to coat well. Let them marinate for a minimum of 30 minutes or overnight. - Cook the Chicken (Choose One):
- Air fryer: 180°C for 20 minutes or until golden and cooked through. Rest, then optional to slice.
- Pan fry: Heat a few tablespoons of cooking oil in a pan over medium-high heat. Sear chicken for 5 minutes per side or until cooked through. Rest, then optional to slice.
- Prepare the Noodles:
In the meantime, rinse Chang’s Super Lo-Cal Wide Noodles thoroughly under cold water.
Drain well and set aside — they’re ready to toss straight into the stir-fry. - Stir-Fry the Greens:
Separate the Chinese broccoli stems from the leaves. Roughly chop into 4cm lengths. In a large wok or frying pan, heat the cooking oil over high heat. Add the garlic and ginger and sauté for 30 seconds until fragrant. Then toss in the stems and stir-fry for 2 minutes, then add the leaves and cook a further minute. - Noodles and Sauce:
Add the prepared noodles to the wok with the greens. Drizzle over the Tamari Soy Sauce and Sesame Oil. In a small bowl, whisk the cold water and cornflour into a slurry, then pour this over the noodles. Toss everything together until well coated and warmed through. - To Serve:
Divide the stir-fried greens and noodles between plates, top with the rested chicken, and garnish with coriander, chilli slices, spring onions, and lime wedges as desired. Serve immediately and enjoy!
