Honey Chilli Chicken with Udon Noodles Chilli and Spring onion

I love this recipe its a little bit of a cheat and if you want to do it with beef instead just use good quality Sirloin.

2 chicken Breasts

2tbs cornflower

1 tsp Chinese five spice

Salt and pepper to season.

2 spring onions finely sliced on an angle

1 red chilli

Sesame seeds

Straight to wok Udon or Rice Noodles

For the sauce

3 tsp of Lee Kum Kee chilli garlic sauce (you’ll find it in most supermarkets)

3 tsp Lee Kum Kee Chiu Chow Chilli oil ( use one with the flakes then the other just the oil)

2 Tbs of clear honey. Use 3 if you want it a little milder.

2 Tbs tomato ketchup

1tbs rice wine vinegar

Pinch of Chinese five spice

Tbs light soy sauce

Ok so the sauce takes care of itself just mix it all together and whack it in a bowl!

Slice your chicken in to finger width pieces.

Then heat your sunflower oil in a frying pan. It should be about 1cm deep.

Put the cornflower, five spice, salt and pepper on a plate then roll the beef in the flour.

Slice your spring onions and chilli very fine.

Fry the chicken in the oil until crispy it should be a couple of minutes. Turning them over half way. Pop the meat on a piece of kitchen paper while you do the noodles.

Buy the microwave udon noodles or fine rice noodles. Once they are done pour over a tsp of sesame oil and 1 tsp of light soy. Drop in to the noodles your spring onion and chilli.

Drop your chicken in the sauce and roll it over.

Put the noodles in the bowl. Beef over then sprinkle with sesame seeds.

Enjoy!!!!