Asian flavours really hit the spot and the sweet/sour combination are loved by children and teens. This is a favourite post match indulgence, quick and easy to produce with protein, vegetable and bundles of flavour.
This also holds if you are all eating at different times – a bowl will keep in the fridge for a few days to throw at a passing post match hockey player/dancer.
Just a tip – the sticky nature of the sauce will ruin your life at washing up stage if you’re not careful – to avoid this, line the baking dish with greaseproof baking parchment to save you having to bury it in the garden.
Make it ahead if you like and leave the chicken to marinade for a few hours, ready to throw in the oven at home time. If you can’t be bothered with the noodles, use microwaveable wild rice or similar – it works just as well.
Honey Soy Chicken and Noodles – Serves 6
12/14 skinless chicken thigh fillets
2 red onions, sliced
3/4 cup low salt soy sauce
1 tbsp sesame oil
1 cup runny honey
4 cloves garlic, chopped
1 tsp fresh grated ginger
freshly ground black pepper
1/2 tsp sesame seeds
A large handful each of asparagus spears, baby corn, broccoli florets
Wholemeal noodles – (Blue Dragon do these, amongst others)
Heat the oven to 180dg (350dg) .
Spread your onion slices over the bottom of the dish and place the chicken fillets evenly over these.
Mix the soy sauce, oil, honey, garlic and spices together and pour over the meat, covering well. At this stage you can cover and place it in the fridge for later. If you’re not going to wait for that, pop into the oven for 30 minutes.
Remove from the oven and sprinkle with the sesame seeds and pop it back for 10 minutes. Meanwhile, prepare the noodles according to the packet instructions. In a separate large frying pan, stir fry the veg for a minute or two, add the prepared noodles and stir to combine.
Plate the noodle mixture into warm bowls and top with the sticky chicken, spooning the sweet sauce over.
Happy, healthy kids, another meal done x