There’s no need to order Asian take-away when you can make this version in less time than it would take for delivery.
Ingredients
- 1/3 cup (80ml) Fountain Soy Sauce
- 1/4 cup (60ml) Fountain Sweet Chilli Sauce
- 1 tablespoon caster sugar
- 2 tablespoons rice vinegar
- 3 x 170g chicken breasts, thinly sliced
- 450g packet hokkien noodles
- 1/4 cup (60ml) sunflower oil
- 2 garlic cloves, sliced
- 2 teaspoons grated ginger
- 2 bunches broccolini, cut into thirds
- 1 onion, thinly sliced
- 1 red capsicum, thinly sliced
Method
- Step 1Combine soy sauce, chilli sauce, sugar and vinegar in a large bowl. Add chicken, stir well to coat, then marinate in the fridge for 15 minutes.
- Step 2Meanwhile, cook noodles according to packet instructions. Drain, then set aside and keep warm.
- Step 3Heat 1 1/2 tablespoons oil in a wok or large frypan over high heat. When smoking, drain chicken (reserving marinade), then stir-fry in 2 batches for 3-4 minutes until golden. Remove and set aside. Carefully wipe the wok clean with paper towel.
- Step 4Add reserved marinade to wok and bring to the boil over high heat. Allow to bubble for 1 minute, then set marinade aside. Wipe wok clean with paper towel.
- Step 5Heat the remaining oil in wok over high heat. Stir-fry the garlic, ginger, broccolini, onion and capsicum for 1 minute. Return chicken and marinade to wok and stir-fry for 2 minutes or until heated through. Serve immediately with the noodles.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1964 kj
Energy
15g
Fat Total
2.4g
Saturated Fat
3.6g
Fibre
36.8g
Protein
83mg
Cholesterol
1439mg
Sodium
46g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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