- 0:20 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Cook up a taste meal with this Chinese stir-fry.
Ingredients
- 4 (150g each) chicken thigh fillets
- 1 tablespoon olive oil
Stir-fry
- 450g fresh wide rice noodles
- 1 tablespoon peanut oil
- 1 medium red capsicum, chopped
- 1 large carrot, halved lengthways, thinly sliced diagonally
- 150g sugar snap peas, trimmed
- 2 garlic cloves, crushed
- 2 green onions, thinly sliced
- 1 long red chilli, thinly sliced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
Method
- Step 1Preheat oven to 180C/160C fan-forced. Place chicken in a large roasting pan. Drizzle with oil. Toss to coat chicken in oil. Season with salt and pepper.
- Step 2Roast for 20 minutes or until chicken is cooked though. Finely chop cooked chicken.
- Step 3Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 3 to 4 minutes or until tender. Using a fork, separate noodles. Drain.
- Step 4Meanwhile, heat a wok over high heat. Add oil. Swirl to coat. Add capsicum and carrot. Stir-fry for 3 minutes or until softened. Add peas, garlic, onion and chilli. Stir-fry for 2 minutes or until just tender.
- Step 5Add chicken and sauces. Season. Stir-fry for 2 minutes or until heated. Add noodles. Toss for 1 to 2 minutes or until hot. Serve.
- Low carb
Nutrition
2479 kj
Energy
21.9g
Fat Total
4.9g
Saturated Fat
6.6g
Fibre
35.8g
Protein
130mg
Cholesterol
1092mg
Sodium
59.2g
Carbs (total)
All nutrition values are per serve
Notes
Variation: Replace hoisin sauce with oyster sauce and use fresh hokkien noodles instead of rice noodles. Go vego with tofu instead of chicken.
For a quick meal, use bought barbecued chicken instead.
- Author: Cathie Lonnie
- Image credit: Jeremy Simons, Al Richardson & Andrew Young
- Publication: Super Food Ideas
0
