ONE
By Jamie Oliver
18 mins
Not Too Tricky
serves 2
Recipe From
Ingredients
2 cloves of garlic
6cm piece of ginger
2 sticks of lemongrass
2 x 150g skinless chicken breasts
olive oil
2 nests of vermicelli rice noodles
1 x 320g packet of mixed stir-fry veg
teriyaki sauce
optional: extra virgin olive oil
2 limes
Method
- Boil the kettle.
- Peel and matchstick the garlic and ginger. Whack the lemongrass against your work surface, remove the tough outer layer, then finely slice.
- Lay out a large sheet of greaseproof paper. Place the chicken breasts on one half, then stab a few times with the knife – this will help the flavour to penetrate. Sprinkle with a small pinch of sea salt and black pepper, the garlic, ginger and lemongrass, and drizzle with a little olive oil. Fold the paper over and bash with a rolling pin to flatten to 1.5cm thick.
- In a bowl, cover the noodles with boiling kettle water.
- Put a 30cm non-stick frying pan on a high heat and, once hot, place the chicken in the pan, lemongrass side down. Cook for 3 minutes on each side, or until golden and cooked through. When you turn it, tip in the mixed veg alongside to cook through.
- Drain the noodles and divide between your plates. Move the chicken to a board. Drizzle 1 tablespoon of teriyaki over each plate of noodles and the chicken, also drizzling with a little extra virgin olive oil, if you like.
- Toss 1 tablespoon of teriyaki and the juice of 1 lime with the veg in the pan for a final 30 seconds, then pile over the noodles. Serve with lime wedges, for squeezing over.
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