Chicken Carrots and Asia Noodles

I checked my fridge and found a package of skinless and boneless chicken thighs and a bag of carrots. They were the next to go. I had no idea what to cook and scrolled through Google.

 

I found a dish with chicken breast and carrots that called itself Asian style. I checked the recipe twice, but only found Asian wheat noodles and 2 tbsp soy sauce as the only components of Asian cooking. 

Boring recipe! I wanted a bit more Asian flavours and added some. The resulting taste was great and heating up the leftovers two days later were even better.

Recipe for 2 or 3:

400 g boneless and skinless chicken thighs

4 shallots

4 cloves of garlic

1 knob of ginger

350 g carrots

2 tbsp sesame oil

2 tsp rapeseed oil

Orange pepper

100 ml orange juice

200 ml chicken stock

2 tbsp light soy sauce

3 tbsp dark soy sauce

Parsley

 

Marinate the chicken pieces in orange pepper and light soy sauce for 20 min.

Peel and chop the carrots and shallots, galic and ginger.

Heat up some oil and sesame oil and fry off the chicken pieces and then store it in a bowl with a plate on top to get done.

In the same pan in more oil cook the veggies. They will take some time. After 10 min, add stock and orange juice and let it reduce. Put the chicken back in.

Cook the somen  noodles for 3 min and drain and cool them.

Mix the noodles with the other stuff in the pan. Finish with some parsley.