I picked up this recipe when I was living in the UK a few years ago. There were heaps of cooking shows on at the time (I’m sure there’s even more now) which introduced me to many chefs over there, as well as the BBC’s food website. This recipe is adapted from the website, and I honestly can’t remember who the chef was…but the recipe is simple and delicious.

I have tried many different ways of cooking the chicken (it’s best to cook the chicken separately to the rest of the ingredients). I’ve grilled, barbequed and stir-fried. But what I find works best is poaching the chicken. Flavour can be added to the chicken in the poaching liquid. I like to add a spring onion, chicken stock and chilli flakes, or a split birds eye chilli, to the liquid.

Serves 4

Ingredients
2 chicken breasts
2 free-range eggs, lightly beaten
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 handful green beans, chopped bite-sized
1 red capsicum, sliced
1 handful bean shoots
1/2 cup chopped coriander
1/2 cup chopped dry-roasted peanuts
375 g packet dried rice stick noodles

Sauce
2 tbsp soy sauce
2 tbsp tomato sauce
Juice 1 lime
1 tbsp fish sauce

Method
Start by poaching the chicken. Place the chicken in a saucepan so that it fits snuggly. Cover with water and add your preferred flavours. Bring to the boil. Once boiling cook for a further 10 minutes, remove from the heat and set aside.

In a wok, scramble the eggs until just cooked (even slightly soggy). Remove from the wok and set aside. Add the onion and garlic and sauté until soft. Add the capsicum and beans and stir-fry for a couple of minutes. The rice noodles will need to be on about now, cook as per packet instructions.

Shred the chicken and add to the wok. Add the sauce to the wok and stir to coat. Add the cooked rice noodles, egg and bean shoots. Gentle toss everything together. Top with coriander and nuts.

If you like this one, you will probably like caramel chicken!

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