Bang Bang Chicken and Noodle Tray Bake
We love the ease of tray bake cooking and especially the minimal clean up! Here, we’ve used our pre-marinated bang bang chicken for a super easy flavour base. Use a large lipped tin to contain all the yummy cooking liquid.
Ingredients
1 packet Farro Bang Bang Chicken
350ml chicken stock
2 Tbsp kecap manis
1 Tbsp sriracha or other hot sauce
1 Tbsp tamarind purée
2 Tbsp soy sauce
1 bunch broccoli stems
500g Lian Huat fresh noodles
1 packet bok choy, cut into small wedges
1 bunch spring onions, cut into 5cm pieces
Sesame seeds, for scattering
Sliced chilli, for garnishing
Method
Preheat the oven to 180°C. Put the chicken into a lipped roasting pan along with the marinating juices, chicken stock, kecap manis, sriracha, tamarind purée, and soy sauce. Bake for 30 minutes, basting the chicken halfway through.
After the chicken has cooked for 30 minutes, remove it from the oven and transfer the chicken pieces to a plate. In the following order, add broccoli stems, noodles, spring onions, and bok choy to the baking dish. Put the chicken pieces on top of the vegetables and noodles. Cook for a further 20-25 minutes, adding extra chicken stock if required.
Remove the chicken from the tray and give the noodles a really good stir. Return the tray to the oven for five more minutes while you let the chicken rest. Divide portions of the noodles and chicken into bowls and scatter over the sesame seeds and chilli slices to serve.