I cannot tell you how wonderful this dish is. Not only is it delicious but it is quick and really easy to make. I was a bit concerned when I saw I had to add sugar to the sauce but it gave a wonderful caramelised finish to the dish. Never again will I be phased or put off trying a savoury recipe that has sugar in the ingredients.
I would not normally make Chinese food if I am having guests for dinner as I’ve found recipes can be hit or miss and also because all the cooking is done when the guests are there so it can be quite stressful. I might make an exception for this one though as you can blanch the broccoli and noodles in advance as long as you warm them through properly before you serve.
The one change I would make to the dish is to cut the chicken thigh meat into smaller pieces, perhaps about 1 inch, as it was difficult to know when they were cooked through when quartered. Mind you, keep an eye on them as you don’t want the chicken to dry out and many, including myself, have a habit of over cooking chicken to make sure it is cooked properly.
Here is a link to the recipe. Serves 2
http://www.olivemagazine.com/recipes/chilli-chicken-and-broccoli-noodles/4020.html
Tasty Advice 