Serving size: Serves 6
Cuisine type: Chinese
Cooking time: More than 1 hour
Course: Entree, Lunch, Main

INGREDIENTS

2 cloves garlic, crushed
1 tablespoon finely grated fresh ginger
2 tablespoons honey
1 tablespoon soy sauce
1.2kg chicken tenderloins, halved lengthways
2 bunches asparagus, cut into 5cm lengths>
1 x 375g packet dried rice stick noodles
¼ cup peanut oil
2 teaspoons cornflour
2/3 cup lemon juice
2 cups chicken stock
Extra 2 tablespoons honey
300g snow peas, trimmed
Shredded lemon rind to garnish
Fortune cookies to serve

METHOD

1. Combine garlic, ginger, honey and sauce in a bowl. Add chicken; toss to coat in marinade. Cover; refrigerate for 30 minutes.

2. Meanwhile, boil, steam or microwave asparagus until just tender; drain. Rinse under cold water; drain well.

3. Place noodles in a large heatproof bowl; cover with boiling water. Stand for 10 minutes or until tender; drain well.

4. Heat 2 tablespoons of the oil in a wok or large pan. Add chicken, in batches; stir-fry until browned all over. Remove from wok.

5. Blend cornflour with 1 tablespoon of the juice in a jug until smooth. Stir in remaining juice, stock and extra honey.

6. Heat remaining oil in same wok. Add asparagus and snow peas; stir-fry for 1 minute. Return chicken to wok with noodles and cornflour mixture; stir-fry until sauce boils and thickens.

7. Serve garnished with shredded lemon rind. Serve with fortune cookies.