Stir-Fried Chicken

By Ellie

4 Person

45 Minutes

0 Calories

This dish is a combination of noodles and Fried chicken. It is easy to make and very tasty. I believe you can eat several bowls.Now follow me!

Ingredients

Select all ingredients
75 g roasted cashew nuts
12 shiitake mushrooms
100 g snow peas, trimmed
2.5 cm piece ginger, grated
2 garlic cloves, crushed
4 shallots (spring onions), cut into 2cm lengths
1 red capsicum, seeds removed, thinly sliced
1 yellow capsicum, seeds removed, thinly sliced
40 ml (2 tablespoons) vegetable oil
300 g chicken breast fillets, cut into thin strips
1/2 tsp. Chinese five-spice powder
400 g thin egg noodles
1 tbsp. cornflour, plus extra 1 teaspoon
80 ml (1/3 cup) Massel chicken style liquid stock
40 ml (2 tablespoons) sweet chilli sauce
40 ml (2 tablespoons) soy sauce
40 ml (2 tablespoons) oyster sauce

Method

01

Place oyster, soy and sweet chili sauces in a bowl with the stock and extra teaspoon of cornflour. Stir to combine, then set aside.
02

Soak noodles in boiling water for 10 minutes. Meanwhile, combine five-spice and remaining cornflour, add chicken and toss to coat. Place 1 tablespoon of oil in a wok over high heat, add chicken and cook until golden. Drain on paper towel.
03

Add remaining oil to wok and stir-fry capsicums for 1-2 minutes. Add the shallots, garlic, ginger, snow peas and mushrooms and stir-fry for 1 minute. Return chicken to pan, add sauce mixture and cook for 1 minute until thickened.
04

Toss in half the nuts. Drain noodles and divide between bowls. Top with stir-fry and remaining nuts.

Related Tags

Chicken Recipes

Fried Chicken Recipes

Easy Chicken Recipes

Noodles Recipes

Stir-Fried Chicken

4.3

( By Ellie )

This dish is a combination of noodles and Fried chicken. It is easy to make and very tasty. I believe you can eat several bowls.Now follow me!

01 Information

Grade easy
Serving 4 servings
Prep Time 35 Mins
Cook Time 10 Mins
Total Time 45 Mins

02 Ingredients

Select all ingredients

75 g roasted cashew nuts

12 shiitake mushrooms

100 g snow peas, trimmed

2.5 cm piece ginger, grated

2 garlic cloves, crushed

4 shallots (spring onions), cut into 2cm lengths

1 red capsicum, seeds removed, thinly sliced

1 yellow capsicum, seeds removed, thinly sliced

40 ml (2 tablespoons) vegetable oil

300 g chicken breast fillets, cut into thin strips

1/2 tsp. Chinese five-spice powder

400 g thin egg noodles

1 tbsp. cornflour, plus extra 1 teaspoon

80 ml (1/3 cup) Massel chicken style liquid stock

40 ml (2 tablespoons) sweet chilli sauce

40 ml (2 tablespoons) soy sauce

40 ml (2 tablespoons) oyster sauce

03 Method

Step 1

Place oyster, soy and sweet chili sauces in a bowl with the stock and extra teaspoon of cornflour. Stir to combine, then set aside.

Step 2

Soak noodles in boiling water for 10 minutes. Meanwhile, combine five-spice and remaining cornflour, add chicken and toss to coat. Place 1 tablespoon of oil in a wok over high heat, add chicken and cook until golden. Drain on paper towel.

Step 3

Add remaining oil to wok and stir-fry capsicums for 1-2 minutes. Add the shallots, garlic, ginger, snow peas and mushrooms and stir-fry for 1 minute. Return chicken to pan, add sauce mixture and cook for 1 minute until thickened.

Step 4

Toss in half the nuts. Drain noodles and divide between bowls. Top with stir-fry and remaining nuts.

04 Author