- 2cm piece fresh ginger, peeled, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon barbecue sauce
- 2 tablespoons brown sugar
- 1/3 cup soy sauce
- 2 tablespoons shao hsing (Chinese cooking wine)
- 600g chicken breast fillet, thinly sliced
- 2 tablespoons peanut oil
- 1 cup red onion, sliced, roasted
- 1 cup roasted capsicum
- 1 cup carrot, roasted
- 1 head broccoli, cut into small florets
- 450g packet fresh hokkien noodles
- 1 long red chilli, seeded, thinly sliced (optional)
- 1 teaspoon Chang’s sesame oil
- Step 1Combine ginger, garlic, barbecue sauce, sugar, 1/4 cup soy sauce and rice wine in a glass or ceramic bowl. Add chicken. Toss to coat. Refrigerate for 2 hours (see note).
- Step 2Heat a wok or large, deep frying pan over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Stir-fry chicken, in batches, for 3 to 4 minutes or until browned all over and just cooked through. Transfer to a bowl.
- Step 3Heat remaining oil in wok. Stir-fry onion, capsicum, carrot and broccoli for 5 minutes or until vegetables are heated through. Return chicken to wok. Stir-fry for 1 to 2 minutes or until heated through.
- Step 4Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Drain. Using a fork, separate noodles. Drizzle with sesame oil and remaining soy sauce. Toss to combine. Serve stir-fry with noodles.
- Low carb
- Lower gi
Allow 2 hours marinating time. You can freeze uncooked chicken mixture. Place in a large snap-lock bag. Remove excess air and seal. Freeze for up to 2 months. Thaw in fridge overnight.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas