Ginger and Hoisin Chicken

Ingredients (serves 4)

• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons Chinese rice wine
• 2 teaspoons freshly-grated ginger
• 600g chicken thigh fillets, trimmed olive oil cooking spray
• 200g dried egg noodles
• 200g snow peas, trimmed, thinly sliced diagonally
• 4 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds, to serve

Method

1. Combine hoisin sauce, soy sauce, rice wine and ginger in a jug. Place chicken in a shallow glass or ceramic dish. Add half the sauce mixture. Turn chicken to coat. Cover and refrigerate for 10 minutes.
2. Spray a barbecue plate or chargrill with oil. Heat over high heat. Cook chicken for 3 to 4 minutes each side or until browned and cooked through. Remove to a plate. Cover and set aside for 5 minutes. Thinly slice.
3. Meanwhile, cook noodles following packet directions. Add snow peas for last 30 seconds of cooking. Drain. Remove to a large bowl. Add green onions and remaining sauce mixture. Toss to combine.
4. Top noodle mixture with chicken. Sprinkle with sesame seeds. Serve.