PEANUT CHILLI CHICKEN UDON

An easy midweek stir fry that just tastes really, really good. Utilise that bit of peanut butter you've got left to make a perfect sauce for your gingery, spicy, chickeny noodles. Best with udon because you want that proper fat chunky worm texture going on and theres more for the sticky nut sauce to coat.

15-20 Minutes

Ingredients

(To Serve 2)

4 Boneless Chicken Thigh Fillets
A Red Onion
4 Spring Onions
3 Cloves Garlic
A Red Chilli
Tablespoon Ginger Paste
2 Tablespoons Honey
Half Teaspoon Chilli Flakes
3-4 Tablespoons Soy Sauce
2 Teaspoons Sesame Oil
Tablespoon Vegetable Oil
Teaspoon MSG
2 Tablespoons Smooth Peanut Butter
2 Packs Udon Noodles
Half a Chicken Stock Cube
Black & White Sesame Seeds
XO Sauce (If you can get)

Ingredients

Instructions

We need everything prepped for the wok. Peel and roughly chop a red onion into slices. Finely dice your garlic and chilli. Slice your spring onions thinly. Set these aside. Use a new chopping board to get your chicken bits chopped. Slap the chicken in a bowl and add ginger paste, half your honey, half your soy, half your sesame oil and your chilli flakes. Mix this up and set aside.
Add your vegetable oil to a wok and get it proper well hot. Then add your chicken and stir about. Cook for a couple of minutes before adding in the red onion and chilli. Stir again and cook for a little while. At this point we can stir in some MSG and our garlic. Shimmy about and cook for a minute before turning the heat down. In a mug we can mix the rest of our honey, sesame oil and soy sauce with some peanut butter. Add a splash of boiling water to get it loosened up a bit. It should be a thick, light brown sauce.
Pour this sauce over the stir fried bits and bobs and then add your packet udon noodles. Cook on a medium heat until the noodles have loosened up and become coated with sauce. You may need to add a little more boiling water for this to happen but try not to break the noodles in half as that would be pants. Crumble in a little chicken stock if you feel it might be looking a bit watery. This will help to retain a good flavour. Cook as much water off as you can.
Add some of your spring onions and black and white sesame seeds before stirring though. Serve in bowls and top with more spring onions and sesame seeds. If you can get your hands on a good jar of XO sauce it is the perfect topping. Dig in. Enjoy. Try not to cry. It's a good one.