stir-fry

Serves: 2

Ingredients:

  • 200g Chicken breast, chopped
  • 1/2 cup uncooked hokkien rice noodles
  • 1 brown onion, chopped
  • 1 red capsicum sliced into strips
  • 1 cup broccoli florets
  • 7 mushrooms chopped
  • 1 cup snow peas chopped
  • 2 g ginger
  • 2 cloves garlic, cruched
  • 1 small chili, chopped
  • 2 tbsp. reduced salt soy sauce
  • 1 tbsp olive oil
  • 2 tbsp. oyster sauce
  • Salt and pepper to taste

Method:

1. Heat the oil in a non-stick wok over medium temperature.

2. Add the chicken strips, garlic and oyster sauce and cook for 8-10 minutes.

3. Meanwhile add the noodles and boiling water in a bowl and sit for 4 minutes. Drain the water.

4. Remove the chicken breast from the heat. Using the same wok cook the capsicum, onion, snow peas, mushrooms and broccoli for 7-10 minutes.

5. Add the ginger, soy sauce, chilli, salt and pepper and mix through whilst cooking. After a few minutes stir through the noodles and remove from heat.

6. Mix the cooked chicken breast through the dish.

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