Sticky Chicken and Peanut Salad

I seem to be inspired a lot by Asian food recently.  I was wondering why but then realised what I'm craving is quick, easy to cook tasty food.  What part of the world does that better?  Also the takeaway I always crave are Asian foods.  While driving home tonight I was tempted to drive onto the takeaway but then decided to make something instead.

This is a dish more inspired by ingredients than authenticity.  The result was a delicious mix of sweet, sticky chicken with a hint of spice with crunchy vegetables and the ultimate in fast cooking noodles.  It took less than 10 minutes to cook, there is no way I could have ordered a takeaway quicker and felt fresh and healthy.

Sticky Chicken and Peanut Salad - Serves 1

Ingredients

2 Chicken thighs, skinned and boned

1 tbsp Sweet chilli sauce

2 tbsp Soy sauce

1 tsp Grated ginger

1 tsp Honey

1 tsp Oil

To serve

1 'nest' rice noodles

5cm / 2 inch piece of cucumber, cut into sticks

A handful of sugar snap peas, sliced

1 spring onion (scallion), finely chopped

A handful of unsalted peanuts

Method

Cut the chicken up into small pieces fry with the oil in a wok, when almost cooked, add in the sweet chilli, soy, ginger and honey, stirring all the time so it doesn't burn. In the meantime cook the noodles following pack instructions (mine just needed soaking in boiling water).

When the chicken is cooked and the sauce is sticky and coating the chicken, assemble the noodles with the salad and chicken and sprinkle with peanuts.