| Servings | serves |
Ingredients
- 3 tablespoons Mirin
- 3 tablespoons Honey
- 3 tablespoons Soy Sauce
- 2 teaspoons Rice Wine Vinegar
- 1 teaspoon Ginger grated
- 1 clove Garlic Cloves crushed
- 2 tablespoons Oil
- 4 Chicken Thigh Fillets boned and cut into chunks
- 125 grams Noodles
- 1 Zucchini sliced into batons
- 1 Carrot sliced into batons
- 2 Spring Onions thinly sliced
- 1 Red Onion sliced
- 75 grams Chestnut Mushrooms sliced
- 75 ml Chicken Stock
- 4 teaspoons Soy Sauce
- 4 teaspoons Sweet Chilli Sauce
Ingredients
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Instructions
- Combine the mirin, honey, soy sauce, vinegar, ginger and garlic in a small pan. Bring to the boil and cook, stirring, until reduced by a third. Cool completely.
- Mix the cooled marinade with the chicken and place in the fridge for 30 minutes.
- Preheat the oven to 220°C. Thread chicken onto skewers. Heat 2 tablespoons of oil in a frying pan. Brown the skewers for 1-2 minutes on both sides until golden, then place on a baking tray. Bake in the oven for 12-15 minutes until cooked through.
- Meanwhile, cook noodles in boiling water according to packet instructions and drain.
- Heat remaining oil in a frying pan or wok. Fry all the vegies for 3-4 minutes, then add noodles, stock, soy and chilli sauce, and heat through. Serve with the kebabs.
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