Vickys Sweet Chilli Chicken & Noodles, Gluten, Dairy, Egg & Soy-Free

• 4 skinless, boneless chicken breasts
• 4 nests of rice (or egg) noodles
• 1 tbsp oil
• 1 clove finely chopped garlic
• 1/2 tsp granulated sugar
• 1/4 tsp black pepper
• 1/4 tsp dried basil
• 1/4 tsp smoked paprika
• 1 pinch ground cumin
• 1 pinch dried thyme
• 1 pinch ground coriander
• 1 pinch salt
• 240 ml rice vinegar
• 200 grams granulated sugar
• 120 ml water
• 5 tbsp fish sauce
• 4 tbsp Vickys Soy-Free Soy Sauce from my profile
• 4 clove finely chopped garlic
• 1/2 red chilli, finely chopped or to taste
• 3 tbsp cornstarch mixed with 6tbsp water

1. Mix the marinade ingredients together
2. Put the chicken in an ovenproof tray and coat in the marinade.
3. Cover and refrigerate for 4 hours
4. Meanwhile put all the sauce ingredients into a small pan apart from the cornstarch slurry
5. Bring to the boil then add the cornstarch/water mix and let thicken
6. Taste and see if it needs more chilli.
7. You should taste the sweetness first then get the hot kick after
8. Let cool and refrigerate until needed
9. Preheat the oven to gas 5 / 190C / 275F
10. Bake the marinated chicken for 20 minutes
11. Now pour the chilli sauce over the chicken and bake a further 10 minutes
12. Meanwhile cook the noodles to the packet instructions, usually you just boil them for a few minutes
13. You could cook some mange tout and baby corn to add for colour or instead of noodles serve with stir-fried veg
14. Serve the chicken over the noodles, pouring the sauce over the top of each portion

skinless, rice, oil, garlic, sugar, black pepper, basil, paprika, ground cumin, thyme, ground coriander, salt, rice vinegar, sugar, water, fish sauce, soy sauce, garlic, red chilli, cornstarch

Taken from cookpad.com/us/recipes/362265-vickys-sweet-chilli-chicken-noodles-gluten-dairy-egg-soy-free (may not work)