Thai-Style Sweet Soy Chicken & Rice Noodles

• Meanwhile, thinly slice zucchini into half-moons. 
• Roughly chop Asian greens. 
• Finely chop garlic. Thinly slice spring onion. 
• Slice lime into wedges.
• Cut chicken thigh into 2cm chunks.
• In a medium bowl, combine chicken, sweet soy 
seasoning and a drizzle of olive oil.
• In a small bowl, combine oyster sauce, soy sauce 
mix, the brown sugar, water and a squeeze of  
lime juice. 

• In a large frying pan, heat a drizzle of olive oil over 
high heat.
• When oil is hot, cook chicken, tossing occasionally, 
until browned and cooked through, 5-6 minutes.
• Transfer to a plate. 

TIP: Chicken is cooked through when it’s no longer pink 
inside.  

• Wipe out the frying pan, then return to medium-high 
heat with a drizzle of olive oil.
• Cook zucchini until tender, 4-5 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Add the egg and toss until egg is scrambled,  
1-2 minutes.

• Return chicken to the pan, then add cooked 
noodles, Asian greens and soy sauce mixture, 
tossing to combine, 1 minute. Season to taste  
with pepper.