Chicken laksa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Chicken
- 2 chicken thighs (without skin and bone)
- 1 heaped tsp chinese five spice
- 1 tbsp runny honey
- 1 chilli
laksa
- 2 chicken thighs (without skin and bone)
- 1 heaped tsp chinese five spice
- 1 tbsp runny honey
- 1 chilli
- 1 stock cube (chicken or veg)
- 2 cloves of garlic
- butternut squash neck (optional)
- 5cm ginger
- chili
- 1 tsp ground turmeric
- 1/2 bunch coriander (if have)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 300g asparagus
- 300g any dried noodles
- 1 tin light coconut milk
- 1 or 2 limes
- 1 heaped tsp peanut butter
- 1/2 bunch spring onions
Method
step 1
Peel garlic and ginger and add to food processor. Also add chilli, turmeric, trimmed spring onions, peanut butter, 1 lime, coriander, soy and fish sauce. Blitz to a paste. Put chicken in a plastic bag with salt, pepper and give spice. Bash until 1.5cm thick. Cook on a frying pan/griddle pan until cooked through (turn after 4 min).step 2
Pour 800ml of boiling water into a big pan and crumble in the stock cube.step 3
Trim the squash and grate and tip in to the pan.step 4
Tip the blitzed paste in to the stock and add the noodles (if using). Cut asparagus in half. Add to the pan+ coconut milk, and as soon as it boils, taste and then turn the heat off.step 5
Finally drizzle the chicken with honey in the pan before serving. Serve with lime wedges.
