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30ml soy sauce
20ml sesame oil
10ml sesame seeds
2 vermicelli noodle cakes
Cooking oil (from your pantry)
2 garlic cloves, grated
½-1 chilli, deseeded and finely chopped
120g red cabbage, finely sliced
2 chicken breasts (with skin)
8g coriander, roughly chopped
120g green beans, trimmed and roughly chopped
1 lemon, juiced
Salt & pepper (from your pantry)
Heat the honey in the microwave until runny (just a few seconds) and mix it with the soy sauce and sesame oil. Set aside.
Toast sesame seeds in dry saucepan over low-medium heat, until golden, about 2 minutes. Remove from the pan and set aside. Don’t wash this pan yet.
Place a pot over a medium heat. Add boiled water, enough to submerge your noodle cakes. When boiling, add the noodle cakes and cook until softened, about 3-4 minutes. Taste to test before draining on completion.
Place that same saucepan (from your sesame seeds) back over low-medium heat. Add a drizzle of cooking oil, garlic, chilli (to your heat preference) and beans. Cook until the beans are tender but still crunchy, about 3-5 minutes. With 2 minutes to go, toss through your cabbage. On completion, season and remove from the pan.
In that same saucepan place back over a medium heat, add a further drizzle of cooking oil. When hot add your chicken (skin side down), and cook for 4-6 minutes. Pop the lid on while cooking. Turn the chicken and cook for an additional 4-6 minutes. Replace lid. For the final 2 minutes, add your soy, honey and sesame mix.
Slice the chicken in half and if it is not cooked through return to the pan cut sides down. Pop the lid back on and cook until the chicken is cooked through. When cooked, remove the chicken from the pan. Season it and let is rest for 1 minute before slicing it up.
Serve topped with toasted sesame seeds, chopped coriander, some fresh lemon juice and fresh chili, should you like it more spicy.