Keep this meal on hand for all those after school kids’ activites – and without creating more work in the kitchen!
Ingredients
- 1/4 cup hoisin sauce
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, finely grated
- 1 tablespoon dry sherry (optional)
- 500g chicken thigh fillets, trimmed, sliced
- 2 tablespoons Alfa One rice bran oil
- 1 red onion, cut into thin wedges
- 1 bunch broccolini, trimmed, halved
- 410g can baby corn, drained, rinsed, halved lengthways
- 440g shelf-stable hokkien noodles
- 1/4 cup dry-roasted cashew nuts
Method
- Step 1Combine hoisin sauce, garlic, ginger and dry sherry (if using) in a glass or ceramic bowl. Add chicken. Stir to coat. Cover. Refrigerate for 20 minutes.
- Step 2Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add half the chicken mixture. Stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a bowl. Repeat with oil and remaining chicken mixture.
- Step 3Heat remaining oil in wok. Swirl to coat. Add onion. Stir-fry for 1 to 2 minutes or until softened. Add broccolini and 1 tablespoon cold water. Cover for 30 seconds. Add corn. Stir-fry for 2 to 3 minutes or until broccolini is bright green and just tender. Return chicken and any juices to wok. Add noodles and cashews. Stir-fry for 1 to 2 minutes or until heated through. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2185 kj
Energy
21g
Fat Total
5g
Saturated Fat
8g
Fibre
35g
Protein
99mg
Cholesterol
713.17mg
Sodium
9g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Penny Clay
- Publication: Super Food Ideas
0