This warming and hearty Soy Fried Chicken and Roasted Aubergine is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.
Diced Chicken Breast
Soy Sauce(ContainsSoya, Gluten)
Egg Noodle Nest(ContainsGluten, Egg)
Water for the Sauce
Preheat the oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces, pop them on a large baking tray. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop. Cut the lemon into wedges.
Season the aubergine with salt and pepper. Drizzle with oil, toss to coat, then roast on the top shelf of the oven until golden, 20-25 mins. Meanwhile, heat a splash of oil in a large frying pan over medium-high heat. Once hot, add the chicken and fry, stirring regularly, until golden all over and cooked, 12-15 mins. Meanwhile, bring a saucepan of water up to the boil with 0.5 tsp of salt in preparation for the noodles.
Mix the tahini, the water (see ingredients for amount) and half the soy sauce together in a small bowl with a fork. Add a squeeze of lemon and grind of pepper. When the aubergine has 5 mins left in the oven, add the noodles to the boiling water and cook for 4 mins. Once cooked, drain in a sieve, pop back in the pan and drizzle with a little oil to stop them from sticking together.
Once the aubergine is out of the oven, stir into the pan with the chicken. Add the garlic and a pinch of chilli. Stir and cook for 1 minute, then add the honey and remaining soy sauce. Stir to coat, then leave over medium-high heat to bubble until sticky and well reduced, 1-2 mins. Remove from the heat.
Pour the tahini dressing all over the noodles. Toss to coat, then add the noodles and half the coriander to the pan with the chicken and aubergine. Toss together to combine.
Divide the food between your bowls. Sprinkle over the remaining coriander and add another pinch of chilli. Dig in and enjoy!