Sticky Soy Lime Chicken & Red Curry Noodles
Sticky Soy Lime Chicken & Red Curry Noodles
Ingredients
For the Sticky Soy Lime Chicken
- 600 g skinless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon light butter, melted
- 1 tablespoon honey
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons lime juice
- 1 heaped teaspoon lime zest
- 1 tablespoon sriracha
For the Red Curry Noodles
- 2-3 tablespoons red curry paste, (Maestri brand recommended)
- 1 x 400ml tin light coconut milk
- 3 cups chicken stock
- 3 cloves garlic, minced
- 1 tablespoon ginger paste
- 1 tablespoon lemongrass paste
- 4 kaffir lime leaves, (optional)
- 2 teaspoons coconut sugar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 small red capsicum, sliced
- 200 g mushrooms, sliced
- 2 bunches baby bok choy
- 250 g dried egg noodles
For Garnish (Optional)
- as needed chilli oil
- as needed spring onions
- as needed fresh coriander
- as needed lime wedges, extra
Instructions
- 1
Combine all chicken ingredients (chicken thighs, garlic powder, smoked paprika, melted light butter, honey, soy sauce, lime juice, lime zest, and sriracha) in a bowl. Marinate for at least 15 minutes.
⏱️ 5 min
- 2
Air fry the marinated chicken at 195°C for 14–16 minutes, or until it is golden, lightly charred, and cooked through. Rest the chicken for 5 minutes, then slice it.
⏱️ 21 min•🌡️ 195
- 3
While the chicken is cooking, heat a saucepan over medium heat. Add the red curry paste, minced garlic, ginger paste, lemongrass paste, and optional kaffir lime leaves to the saucepan. Stir and cook for 2 minutes until fragrant.
⏱️ 2 min
- 4
Stir in the light coconut milk and simmer for 3 minutes. Add the chicken stock, coconut sugar, and fish sauce. Cover the saucepan and gently simmer for 10 minutes. Just before serving, stir through the lime juice.
⏱️ 13 min
- 5
While the broth simmers, sauté the sliced mushrooms and sliced red capsicum in a separate pan for 3–4 minutes until tender. Sear the baby bok choy halves for 2–3 minutes until lightly charred and just tender.
⏱️ 7 min
- 6
Cook the dried egg noodles according to the packet instructions.
⏱️ 5 min
- 7
Divide the cooked noodles between bowls. Ladle the red curry broth over the noodles. Top with the sautéed vegetables and the sliced sticky soy lime chicken. Garnish with chilli oil, spring onions, fresh coriander, and extra lime wedges if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Soy Lime Chicken & Red Curry Noodles
For the Sticky Soy Lime Chicken
- 600 g skinless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon light butter, melted
- 1 tablespoon honey
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons lime juice
- 1 heaped teaspoon lime zest
- 1 tablespoon sriracha
For the Red Curry Noodles
- 2-3 tablespoons red curry paste, (Maestri brand recommended)
- 1 x 400ml tin light coconut milk
- 3 cups chicken stock
- 3 cloves garlic, minced
- 1 tablespoon ginger paste
- 1 tablespoon lemongrass paste
- 4 kaffir lime leaves, (optional)
- 2 teaspoons coconut sugar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 small red capsicum, sliced
- 200 g mushrooms, sliced
- 2 bunches baby bok choy
- 250 g dried egg noodles
For Garnish (Optional)
- as needed chilli oil
- as needed spring onions
- as needed fresh coriander
- as needed lime wedges, extra
Instructions
- 1
Combine all chicken ingredients (chicken thighs, garlic powder, smoked paprika, melted light butter, honey, soy sauce, lime juice, lime zest, and sriracha) in a bowl. Marinate for at least 15 minutes.
⏱️ 5 min - 2
Air fry the marinated chicken at 195°C for 14–16 minutes, or until it is golden, lightly charred, and cooked through. Rest the chicken for 5 minutes, then slice it.
⏱️ 21 min•🌡️ 195 - 3
While the chicken is cooking, heat a saucepan over medium heat. Add the red curry paste, minced garlic, ginger paste, lemongrass paste, and optional kaffir lime leaves to the saucepan. Stir and cook for 2 minutes until fragrant.
⏱️ 2 min - 4
Stir in the light coconut milk and simmer for 3 minutes. Add the chicken stock, coconut sugar, and fish sauce. Cover the saucepan and gently simmer for 10 minutes. Just before serving, stir through the lime juice.
⏱️ 13 min - 5
While the broth simmers, sauté the sliced mushrooms and sliced red capsicum in a separate pan for 3–4 minutes until tender. Sear the baby bok choy halves for 2–3 minutes until lightly charred and just tender.
⏱️ 7 min - 6
Cook the dried egg noodles according to the packet instructions.
⏱️ 5 min - 7
Divide the cooked noodles between bowls. Ladle the red curry broth over the noodles. Top with the sautéed vegetables and the sliced sticky soy lime chicken. Garnish with chilli oil, spring onions, fresh coriander, and extra lime wedges if desired.
⏱️ 5 min