I promised to put this recipe up weeks ago and totally forgot! It’s one of our house favourites. So easy but tastes as though a lot more time and love was involved! It’s a mildly tweaked Jamie Oliver recipe (different chicken cuts, more of some bits, less of others), who I’m not always a huge fan of but this recipe is just delicious! Please let me know what you think!
4 large chicken breasts
2 tsp chinese five-spice
1 tbsp honey (but don’t be afraid to use more – enough to fully blacken the chicken)
1 heaped tbsp sesame seeds
2 fresh red chillis (the heat levels can be monitor by the omission or addition of the seeds)
800ml of chicken stock (for convenience sake you can use a stock pot or cube, but I cannot tell you how much nicer EVERY dish tastes when you make your own stock!)
1 butternut squash
2 cloves of garlic
30g fresh ginger (about a finger sized)
1 teaspoon turmeric
½ bunch spring onions
1 heaped teaspoon peanut butter
4 dried kaffir lime leaves
½ bunch fresh coriander (a “bunch” to my mind is half of the fresh packs you get in the supermarket… I’ll have to re-gauge this when the coriander in my garden starts growing!)
1 tablespoon sesame oil
1 tablespoon low-salt soy sauce
1 tablespoon fish sauce (this bottle will also say nam pla on it)
300 g medium rice noodles (I used 3 minutes noodles, the already cooked variety with this recipe once and they also worked)
1 x 400 g tin of light coconut milk
1. Cut the chicken breasts in large pieces (usually around 6 pieces per breast) and shake with salt, pepper and the five-spice. Cook on a hot pan, until cooked through (about 10 minutes)
2. Peel and great just the neck end off the buttersquash. Heat your stock until boiling and add the squash. This is actually the only moderately time consuming part of this recipe. If making this with friends, definitely delegate this job when someone asks what they can do to help!
3. Put the peeled garlic, ginger, 1 chilli, turmeric, spring onions (just trim these), peanut butter, lime leaves, coriander stalks (keep the leaves back for adding later), sesame oil, soy and fish sauce into a food processor, whizz up into a paste and add to the stock.
4. Add the noodles to the stock.
5. Trim the asparagus and cut into four pieces (bite size). Add these to the stock mixture with the coconut milk and bring to the boil. Correct the seasoning with some soy sauce and lime juice and turn the heat off.
6. Pour the honey into the pan with your chicken and squeeze in the juice of a lime. Add the other chilli (sliced). Toss the chicken with the sesame seeds until coated. Turn the heat back on for this step so that the chicken is warm but also so the honey blackens and you get that delish flavour!
7. Sprinkle everything in the coriander leaves (OBSESSED with coriander in our house!) and lime wedges.
A note on nuts: We have left out the peanut butter sometimes for this recipe and it works the same, so don’t worry about having to replace the peanut butter. If you really want to, then tahini also works well. We’ve tried that too. Maybe we’ve made this dish too much…
If you do decide to try the dish, please get in touch through Facebook, Twitter, Instagram, carrier pigeon, or just leave a comment below!