Pinch Of Nom

Syn Free Sticky Chilli Chicken with Noodles | Slimming World

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30-40 minutes Rating
4 legs Chicken
4 nests Me
1 Pak Choi
1 bunch spring onions
1 pack
1 pack Sugar snap peas
2 Lime
4 tbsp
2 tbsp fish sauce
2 tbsp Rice Vinegar
2 tbsp
1 or granulated
6 tbsp
4 Garlic
2 tbsp
2 Lime
s juice of
1 tsp dried chilli flakes
500 ml Vegetable Stock
300 ml boiling water
1 veg stock cube
2 slices) and then cut the ends in half to make wedges. Time to check the chicken, with a knife and fork cut unto the thick part of the leg to see if it's cooked. It probably won't be quite ready, so add a lime slice to the top of each leg, baste with the sauce and put back in the oven for a further 5 minutes You'll notice the sauce will have gone nice and sticky... this is what we want!Check the chicken again - If the juices run clear it's cooked. It should be ready to serve, but depending on how thick the legs are they might need a it longer.When the chicken is done, plate up the noodles, top with the chicken, some of the sauce and garnish with the lime wedges! NOTES