Bread Omelette Sandwich
- 09 Mar - 15 Mar, 2024
· 1 tablespoon oil
· 4 boneless chicken thighs
· 1 garlic clove
· 1 piece of ginger
· 500 ml chicken stock
· 1 teaspoon soy sauce
· ½ hispi cabbage
· 150 g mushrooms
· 150 g noodles
For the peanut sauce
· 1 tablespoon peanut butter
· 1 teaspoon honey
· Sriracha or chilli sauce
Heat oil in a saucepan over medium heat, add the chicken and brown a little, and then add the garlic and ginger and stir to coat the chicken. Fry for a further minute, then pour in the chicken stock and soy, bring to boil, reduce to a simmer. Cover with a lid and leave to gently bubble for 25 minutes. Meanwhile, mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use forks to shred it on a plate. Add the cabbage, mushrooms and noodles to the pan, turn up the heat, then stir in the chicken, and ladle into bowls. Top with a drizzle of the peanut sauce and serve.
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