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I love spending time on the weekend to make big pots of Chicken and Vegetable Stock, getting all the goodness from a leftover Roast Chicken. Then having it stored in my freezer ready and waiting to be used for a recipe just like this one…
If time isn’t on your side don’t worry, this recipe will taste just as good by using a stock cube like the Kallo ones I often keep my cupboards stocked up with.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Leaving your Chicken to marinate for a longer period of time will help the flavour develop, however it isn’t imperative if you’re wanting to create this recipe quickly.
- 4 Chicken Breasts
- 4 Rice Noodle Nests
- 1 Cup Frozen Sweetcorn
- 1 Bunch Spring Onions
- 2 Tbsp Soy Sauce
- 1 Handful Fresh Basil
- 2cm Piece Fresh Ginger
- 4 Garlic Cloves
- 2 Chillies
- 2 Chicken Stock Cubes
- 2-3 Tsp Coconut Oil
Frying Pan, Large Pan, Measuring Jug, Baking Tray, Baking Paper / Parchment.
Set your oven to 160 degrees / Gas Mark 3.
Start by making the marinade for your Chicken…
Peel and finely chop the Ginger and Garlic along with both Chillies and the Basil.
Add the ingredients to a bowl or Tupperware box with 2 Tbsp Soy Sauce. Then add in the Chicken Breasts and mix together allowing all the flavours to combine.
In a frying pan add 2 tsp Coconut Oil and place on a medium heat, when the Coconut Oil has melted put your Chicken Breasts in…you may need to cook 2 at a time depending on the size of your frying pan.
Cook each Chicken Breast for 3 minutes each side then place on a baking tray and put into the oven for 12-15 minutes.
Boil a kettle of water. Add 2 Chicken Stock cubes into a measuring jug and make up 1 Litre of Stock.
Leave the stock to stand for a minute as you slice up the Spring Onions, you will use these later.
Pour the stock into your large pan then add the Frozen Sweetcorn, bring to a boil then reduce down to a gentle simmer. After 4-5 minutes add the Rice Noodle Nests, you may need to add more water to cover the noodles.
Turn off the heat and leave the Noodles to cook in the Stock for 3 minutes.
Remove the Chicken from the oven, let it stand for a minute or so then using a sharp knife dice up into 2cm pieces.
Add the Chicken and Spring Onions into the Noodles and stir everything together.
Serve in a bowl with Soy Sauce to taste.
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