No sooner had I’d coated the chicken in sweet chili sauce I suddenly thought I had no stock
Right up until I was going to make this it was going to be a North African spiced chicken dish, but as I was gathering my ingredients I changed my mind and it became
Sweet chili chicken noodle soup:
I think I changed my mind because I’ve already made Harissa chicken broth and I’m really trying not to replicate too many meals, I might try making an Indian version if I haven’t already.
No sooner had I’d coated the chicken in sweet chili sauce I suddenly thought I had no stock, fortunately I found a vegetable knorr stock pot thingy knocking about it the cupboard, I suppose plain water would have done..
I fried the chicken breast in a little oil until they began to char a little
Then I took them out and put them in the oven on a medium heat.
I stir fried the veggies in the pan
then added chopped herbs, a little umami and some cherry tomatoes
covered it in water and added half the stock pot, because they are generally too salty for my taste.
I let that simmer for 10 minutes before adding the noodles and some sweetcorn
then cooked it for another 5 minutes
I sliced the chicken and put it into the bottom of the bowl
and covered it in soup.
and then I garnished it with flowering coriander
we had focaccia with it, something I must get round to making, which I’ve put off because I had a manicure last week and my nails are too nice.. lol
Suffice to say, that was bloody gorgeous..