Name: Chinese glazed chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 kilogram chicken drumettes; 1/2 cup plum sauce; 1 tablespoon honey; 1 tablespoon lemon juice; 1 tablespoon chinese five spice powder; 454 gram packet frozen chinese-style stir-fry vegetables; 440 gram thin egg noodles; 3 green onions, thinly sliced

Ingredients

1 kilogram chicken drumettes

1/2 cup plum sauce

1 tablespoon honey

1 tablespoon lemon juice

1 tablespoon chinese five spice powder

454 gram packet frozen chinese-style stir-fry vegetables

440 gram thin egg noodles

3 green onions, thinly sliced

Method

1.Preheat oven to very hot, 220°C (200°C fan-forced).

2.Line a large baking tray with baking paper. Add chicken.

3.Whisk plum sauce, honey, juice and five spice powder in a small jug. Pour over chicken in tray; toss to coat. Bake 20 minutes, turning occasionally, or until chicken is browned and cooked.

4.Meanwhile, place vegetables in a large, microwave-safe dish; cover. Microwave on high (100%), stirring occasionally, 4 minutes, or until heated.

5.In a large, heatproof bowl, soak noodles in boiling water 3-4 minutes; stir to separate strands. Drain. Return noodles to bowl. Add vegetables and green onion; toss to combine. Serve chicken with vegetable noodles.

Use a baking tray with a small rim. We used a stir-fry mix of snow peas, corn, bean sprouts, bamboo shoots, carrot and water chestnuts.
Note

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Ingredients

Method

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