Chicken chow mein
(at time of publication)
- 200g rice noodles
- 500g skinless chicken breast fillets, cut in strips
- 2 cups cauliflower florets
- ¼ cup brown sugarlight brown cane sugarX
- 2 tablespoons salt-reduced soy sauce
- ¼ cup vinegar
- 1 tablespoon cornflourcornstarchX
- 1 teaspoon vegetable oil
- 4 spring onions, peeled, thinly sliced
- 1 cup (120g) green beans, trimmed, halved
- 1 red capsicum, seeded, thinly sliced
- 2 cups shredded cabbage
1 Cook noodles following packet directions. Place in a bowl.
2 Fill wok a third full with cold water and bring to the boil. Reduce heat and add chicken fillets. Gently simmer for 8-10 minutes, or until cooked through. Remove chicken with a slotted spoon and transfer to a plate. Shred or thinly slice.
3 Add cauliflower to wok and cook for 3-5 minutes or until just tender. Drain, reserving 1 cup of liquid. Set aside. In a jug, mix sugar, soy sauce, 2 tablespoons water, vinegar and cornflour.
4 In a clean wok, add oil and swirl to coat sides. Heat wok over a high heat. Add onions, green beans and capsicum. Stir-fry for 3 minutes, or until vegetables are just tender. Add reserved liquid, cabbage and cauliflower. Stir until well combined.
5 Add chicken, noodles and sugar mixture to wok. Stir until well combined. Bring sauce to the boil. Reduce heat. Cook until sauce thickens. Divide among 4 bowls. Serve immediately.
Make it gluten free: Check soy sauce and cornflour are gluten free.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 4g
Dietary fibre 8g
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