A sweet sticky Asian-inspired marinade brings this colourful chicken noodle stir-fry to life.
Ingredients
- 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
Method
- 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
Nutrition
2110 kj
Energy
14.3g
Fat Total
3g
Saturated Fat
7.6g
Fibre
42.8g
Protein
97mg
Cholesterol
1712mg
Sodium
46.3g
Carbs (total)
All nutrition values are per serve
Notes
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
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