Chicken Yakitori with Red Onions Sweet and Sour Noodles
Nutrition per serving
| Calories | 1,191 kcal |
| Protein | 97.3 g |
| Carbs | 117.8 g |
| Fats | 35.2 g |
| Saturated Fat | 7.6 g |
| Monounsaturated Fat | 17.2 g |
| Polyunsaturated Fat | 6.8 g |
| Sugars | 17.7 g |
| Fiber | 9.2 g |
| Sodium | 1,137 mg |
Ingredients
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Green Beans (snap beans) | |
| Red Onion | |
| Garlic | |
| Chicken Thigh | |
| Vinegar, Rice | |
| Soy Sauce (tamari) | |
| Lime | |
| Sweet Chili Sauce | |
| Cornstarch (Corn flour) | |
| Egg Noodles | |
| Olive Oil |
1. Finely slice the spring onion into ½ cm rounds, then separate the white part from the green.
2. Peel/slice the red onion into half-moon shapes.
3. Peel/finely chop the garlic.
4. Slice the chicken into bite-sized pieces.
5. Squeeze the juice from a ¼ of a lime.
6. Soak the skewers in water to prevent them from burning.
7. Place the chicken in a bowl with the garlic, soy sauce, rice vinegar and stir to coat. Set aside in the fridge for 10 minutes to marinade.
8. In a small bowl, mix the lime juice with the chili sauce and set aside.
9. Place the red onions onto a plate and sprinkle over the flour with a pinch of salt and pepper and mix to coat. In a non-stick pan, heat ½ a tbsp oil over high heat. Add the onions and cook until golden and crispy. Transfer to a kitchen towel lined plate to absorb the excess oil.
10. Cook the noodles in lightly salted boiling water for 4 minutes. Drain and return to the pot in cold water.
11. To make the chicken skewers, preheat the grill to high heat. Thread the chicken onto the skewers and place under the grill for about 8-10 minutes until browned. Turn a few times during cooking time to evenly cook.
12. Meanwhile, in the same non-stick pan, heat ½ a tbsp of oil over high heat. Add the white part of the spring onion and cook for 30 seconds before adding the green beans and cooking for a further 2 minutes. Add the drained noodles to the pan with the lime juice/chili mixture and gently mix to combine everything together. Cook for a final minute and remove from heat.
13. Serve the noodles in a bowl with the chicken skewers on top and the green part of the spring onion sprinkled over the top.
2. Peel/slice the red onion into half-moon shapes.
3. Peel/finely chop the garlic.
4. Slice the chicken into bite-sized pieces.
5. Squeeze the juice from a ¼ of a lime.
6. Soak the skewers in water to prevent them from burning.
7. Place the chicken in a bowl with the garlic, soy sauce, rice vinegar and stir to coat. Set aside in the fridge for 10 minutes to marinade.
8. In a small bowl, mix the lime juice with the chili sauce and set aside.
9. Place the red onions onto a plate and sprinkle over the flour with a pinch of salt and pepper and mix to coat. In a non-stick pan, heat ½ a tbsp oil over high heat. Add the onions and cook until golden and crispy. Transfer to a kitchen towel lined plate to absorb the excess oil.
10. Cook the noodles in lightly salted boiling water for 4 minutes. Drain and return to the pot in cold water.
11. To make the chicken skewers, preheat the grill to high heat. Thread the chicken onto the skewers and place under the grill for about 8-10 minutes until browned. Turn a few times during cooking time to evenly cook.
12. Meanwhile, in the same non-stick pan, heat ½ a tbsp of oil over high heat. Add the white part of the spring onion and cook for 30 seconds before adding the green beans and cooking for a further 2 minutes. Add the drained noodles to the pan with the lime juice/chili mixture and gently mix to combine everything together. Cook for a final minute and remove from heat.
13. Serve the noodles in a bowl with the chicken skewers on top and the green part of the spring onion sprinkled over the top.