Chicken and broccoli chow mein noodles
(at time of publication)
- 3 teaspoons cornflourcornstarchX
- 2 cloves garlic, crushed
- ¼ cup oyster sauce
- 400g chicken breast fillets, sliced
- 1 medium red onion, cut into wedges
- 1 medium red capsicum, cut into 2cm pieces
- 6 cups broccoli florets
- 125g vermicelli rice noodles, soaked in boiling water, drained
1 In a jug, combine cornflour with a little of a cup of water. Add the remaining water, garlic and oyster sauce.
2 Spray a large wok or non-stick frying pan with oil and set over a high heat. Stir-fry the chicken, in two batches, for 2-3 minutes, or until golden and cooked through. Set aside.
3 Spray wok or pan with oil again and return to a high heat. Stir-fry red onion and capsicum for 2-3 minutes. Add broccoli and continue to cook for 2 minutes. Set all vegetables aside.
4 Add sauce mix to the hot pan and stir until mixture simmers and thickens. Add noodles, chicken and vegetables and toss in sauce. To serve, divide among 4 bowls.
Make it gluten free: Check cornflour and oyster sauce are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 6g
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