Sticky Chicken with Asian Greens and Soba Noodles.

This dish is easy and delicious, it served two hungry adults in our house, but could easily be spread over four meals and easy to bulk up with extra veggies. The sauce could be used for tofu or cooked salmon.

What you’ll need:

500g chicken tenderloins

1/4 cup brown sugar

5 Tablespoons of olive oil

1/4 cup soy sauce

1/4 cup of hoisin sauce

2 tablespoons of maple syrup

2cm of ginger peeled and grated

2 garlic cloves grated

Juice of one lime

Asian greens (I used bok choy, broccoli, cabbage, kale and broccolini)

Soba noodles

What to do:

1. Heat fry pan over medium heat and drizzle some olive oil and add chicken to pan add salt and pepper to taste, cook for around 3-4 minutes until it’s just cooked through. Set aside in a seperate bowl.

2. Mix brown sugar, soy sauce, hoisin, maple syrup, ginger, garlic and lime juice in the pan over medium heat and bring to the boil. You will start to notice the sauce thickening (be patient - it may take a couple of minutes), once this happens add the chicken back in and cover each piece in the sauce and turn the heat down low.

3. In a seperate pan, drizzle olive oil and add chopped greens, I also add beef bone broth to the pan. Turn heat to low and cover to keep moisture in the pan, you want the veggies to still be crunchy so it maintains lots of nutrients.

4. At the same time boil a saucepan of water to cook soba noodles, I added “one bunch” from the packet to water for about 10 minutes. Once the soba noodles are cooked, drain, add to the pan with greens and mix through.

5. Serve noodles and greens in a bowl then add chicken on top. I also sprinkled with crispy garlic, fried shallots, black sesame seeds and squeeze of lime.