Chicken and broccoli chow mein noodles
Nutrition Info.(per serve)
- 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
Total fat 10g
Saturated fat 2g
Dietary fibre 6g
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.