But I digress...
This dish has a flavour combination that reminds me of some Wagamama dishes. It's based on one that I downloaded from somewhere (Tesco diets, I think). It uses chicken breast fillets, but these are so ludicrously expensive in the UK, that I often substitute turkey breast.
2 large skinless chicken breast fillets, sliced into thin strips
1 tablespoon honey
Juice of 1 lime
2 kaffir lime leaves (optional), finely shredded
1 tablespoon toasted sesame seeds (you can toast these yourself, if you can't buy toasted ones)
1 tablespoon olive oil
1 clove garlic, peeled and crushed
5cm piece root ginger, peeled and finely chopped
225g broccoli florets
2 large carrots (you may notice from the picture that I threw in a courgette, too)
1 bunch spring onions, trimmed
1 tablespoon teriyaki sauce
1 tablespoon soy sauce
- Mix together the olive oil, ginger, lime leaves (if using) and garlic in a bowl.
- Add the chicken strips, toss to mix and set aside until needed.
- Blanch the the broccoli florets as follows: place them in a heatproof bowl, cover with boiling water and leave to stand for 1 minute. Drain, refresh under cold, running water and drain well.
- Cut carrots into matchstick strips (you may notice from the picture that I was lazy on this!)
- Cut the spring onions in half lengthwise and then again crosswise.
- Heat a wok or a large frying pan and then add the chicken and stirfry for 2 minutes.
- Add the carrots, onions and broccoli and just a little water. Cover with a lid and steam for about 5 minutes (make sure chicken is cooked through).
- Cook the noodles as per instructions on the packaging.
- Mix together teriyaki sauce, soy sauce, lime juice and honey.
- Drain the noodles and add to the chicken.
- Add the liquid mixture.
- Toss well until everything is evenly distributed and hot.
- Sprinkle sesame seedds over the top. Serve.