Next time you’re craving takeaway chow mein, look no further than your own kitchen.
Ingredients
- 500g chicken tenderloin, sliced
- 1 tablespoon sweet sherry
- 2 teaspoons cornflour
- 2 tablespoons peanut oil
- 1 garlic clove, crushed
- 2 teaspoons grated ginger
- 100g green beans, sliced
- 4 green onions, sliced
- 2 cups shredded cabbage
- 2 tablespoons ketcap manis
- 2 tablespoons Massel chicken style liquid stock
- 100g packet dried crunchy chow mein noodles, to serve (see note)
Method
- Step 1Combine chicken, sherry and cornflour in a bowl. Cover. Refrigerate for 10 minutes.
- Step 2Heat a wok over high heat until hot. Add 3 teaspoons of oil. Swirl to coat. Add half the chicken. Stir-fry for 2 minutes, or until golden. Remove to a plate. Repeat with oil and remaining chicken.
- Step 3Heat remaining 2 teaspoons of oil in wok. Add garlic, ginger, beans and onions. Stir-fry for 1 minute. Add chicken, cabbage, ketcap manis and stock. Stir-fry for 2 minutes, or until cabbage is wilted. Serve with noodles.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1571 kj
Energy
18g
Fat Total
8g
Saturated Fat
32g
Protein
889.28mg
Sodium
4g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Note: Look for chow mein noodles near the instant noodles in your supermarket.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Super Food Ideas
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