Jamie Oliver

Jamie's sweet & sour chicken

With spicy soy & plum sauce, crunchy greens, noodles

Jamie's sweet & sour chicken

Serves 6
Cooks In1H 20M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    619
    31%
  • Fat
    31.4g
    45%
  • Saturates
    8.9g
    45%
  • Protein
    31.4g
    63%
  • Carbs
    50.4g
    19%
  • Sugars
    17.8g
    20%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

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Ingredients

  • 4 free-range chicken thighs, skin on, bone in
  • 2 teaspoons Chinese five-spice powder
  • olive oil
  • 1 fresh red chilli
  • 3cm piece of ginger
  • 1 bunch of spring onions
  • 4 cloves of garlic
  • 2 tablespoons runny honey
  • 6 ripe plums
  • 8 tablespoons rice wine vinegar
  • 2 tablespoons low-salt soy sauce
  • sesame oil
  • 300 g free-range medium egg noodles
  • 200 g sugar-snap peas or mangetout
  • 125 g baby spinach
  • 1 jasmine tea bag
  • ¼ of a bunch of fresh mixed soft herbs
  • 1 lime
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Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

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Method

  1. Put the chicken and five-spice in a large bowl, drizzle with olive oil and toss together.
  2. Heat a drizzle of olive oil in a large pan over a medium heat, then add the chicken, skin-side down and cook for 5 minutes, then throw in the whole chilli.
  3. Peel and add the ginger, trim and add 4 spring onions, along with the unpeeled garlic cloves. Drizzle over the honey and fry until dark, golden and sticky.
  4. When it’s all looking good, add the whole plums, vinegar, soy and a little sesame oil to stop everything from sticking. Put the lid on, reduce the heat and let it cook slowly for 20 to 30 minutes, or until the chicken is cooked through and tender.
  5. Remove the lid and allow the liquid to reduce and get sticky, then transfer everything to a board. Let it all cool a little, then shred the chicken and return it to the pan, discarding the bones.
  6. On a board, chop up the plums and garlic (discarding the stones and skin), the chilli and remaining spring onions, mixing to create a kind of hot chopped salad. Discard the ginger, then scrape it all back into the pan with the chicken.
  7. Place the noodles, sugar-snap peas or mangetout, spinach and tea bag in a pan and cover with boiling water. Bring to the boil and simmer for 3 minutes, then discard the tea bag.

    Use a slotted spoon to transfer the noodles and veg to the pan with the chicken. Use a little cooking liquid to loosen the sauce, then toss it all together.
  8. Pick and roughly chop the herbs, then sprinkle on top. Serve with wedges of lime for squeezing over.

Tip

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Nutrition per serving
  • Calories
    619
    31%
  • Fat
    31.4g
    45%
  • Saturates
    8.9g
    45%
  • Protein
    31.4g
    63%
  • Carbs
    50.4g
    19%
  • Sugars
    17.8g
    20%

Of an adult's reference intake