Sweet chilli & peanut chicken with noodles recipe | Good Food

Units:

thumb-sized piece of ginger
finely grated
2 garlic cloves
crushed
1 lime
juiced
3 tbsp peanut butter
(smooth or crunchy)
2 tbsp soy sauce
50g sweet chilli sauce
plus extra for drizzling
4 chicken thigh fillets
chopped into roughly 2cm cubes
800ml chicken stock
2 pak choi
roughly chopped
200g frozen podded edamame
4 nests medium egg noodles

To garnish

chopped coriander
2 spring onions
finely chopped
50g salted peanuts
roughly chopped

Method

step 1
In the bowl of your slow cooker mix the ginger, garlic, lime juice, peanut butter, soy sauce, sweet chilli sauce and plenty of seasoning until combined. Tip in the chicken and toss well to coat.
step 2
Pour over the stock and cook on high for 4-5 hrs, or on low for 5-7 hrs.
step 3
Stir the pak choi and edamame through the chicken and nestle in the noodle nests. Continue to cook for 30 mins until the noodles are tender (you may need to stir a couple of times to make sure the noodles are fully submerged).
step 4
Drizzle over a little extra sweet chilli sauce then sprinkle over the chopped coriander, spring onions and salted peanuts to serve.