Recipe for Chicken Breasts in Sweet Lime and Ginger Marinade 
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Yield:
2 servings
Ingredients:
Amount Ingredient
2 x Skinless chicken breast fillets, diagonally sliced
30 ml Waitrose Sesame Oil, (2tbsp)
1/2 x 250 g box Waitrose Fresh Egg Thread Noodles
----------------- THE MARINADE ----------------
1 x Clove garlic, finely chopped
10 ml Fresh root ginger, peeled and finely chopped (2tsp)
30 ml Waitrose Dark Brown Soft Sugar, (2tbsp)
30 ml Soya sauce, (2tbsp)
30 ml Sharwoods Hoisin Sauce, (2tbsp)
1 x Red onion, finely chopped
Juice and zest of 1 lime
Instructions:
Instructions: Combine the marinade ingredients, add the chicken, cover and refrigerate for at least 30 minutes.

Remove the chicken with a slotted spoon and reserve the marinade.

Heat half the sesame oil in a frying pan, add the chicken and fry for 4-5 minutes or until thoroughly cooked. Remove from the pan and keep warm.

Place the noodles in a large bowl and cover with boiling water. Leave to stand for 2-3 minutes. Drain thoroughly.

Heat the remaining sesame oil in a frying pan, add the noodles and the marinade and simmer gently for 2-3 minutes.

Place the noodles on a warmed plate, top with the chicken and garnish with chopped fresh coriander and toasted sesame seeds. Serve with lime wedges.

NOTES : Lime, ginger, brown sugar and hoisin sauce combine to give a Thai flavour to the chicken. Serve with noodles for a speedy supper dish for two. As an alternative to fresh noodles, use medium dried noodles, and cook according to the instructions on the pack.

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