fresh or frozen soya (edamame) or broad beans, podded and shelled
4Tbsp.
sweet chilli sauce
1Tbsp.
dark soy sauce
1
green chilli, deseeded and finely chopped
Finely grated zest and juice of 1 lime
1Tbsp.
each freshly chopped coriander and mint
Directions
Step 1
Put chicken on a board, cover with clingfilm and flatten with a rolling pin until it's an even thickness of about 1cm. Mix together the remaining chicken ingredients in a large non-metallic bowl. Add chicken and coat thoroughly. Cover and marinate for 30min or overnight in the fridge.
Step 2
Preheat grill to medium and set rack about 15cm away from heat. Put chicken on a foil-lined baking sheet; grill for 6-7min each side until cooked through, brushing frequently with any leftover marinade.
Step 3
Reheat noodles according to packet instructions. Drain. Cook sugarsnap peas and soya beans for 2-3min in salted, boiling water until just tender. Drain and add to noodles.
Step 4
Mix together the remaining ingredients and toss with the noodles. Divide among 4 plates. Thickly slice the chicken, then put on top of the noodles. Serve hot or at room temperature.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
