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Chicken chow mein
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Prep Time:
30 minutes
30 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
40 minutes
40 minutes
Colorful veggie-loaded chicken chow mein perfect for a quick and delicious weeknight dinner.
Ingredients:
- 1 purchased barbecued chicken
- 200g dried egg noodles
- 9.20 gm canola oil
- 200g cauliflower, cut into florets
- 4 green onions, thinly sliced
- 1 red capsicum, deseeded, thinly sliced
- 382.50 gm chicken style liquid stock
- 150g (2 cups) shredded cabbage
- 100g green beans, trimmed, halved
- 45.00 gm brown sugar
- 65.63 gm soy sauce
- 40.40 gm vinegar
- 10.00 gm cornflour
Instructions:
- Separate the meat from the chicken, then shred it, discarding the skin and bones. Place the shredded chicken in a bowl.
- Prepare noodles according to package instructions. Once cooked, drain them and rinse under cold water to stop the cooking process. Ensure noodles are well-drained before using in the recipe.
- Preheat a wok over high heat, then swirl in oil. Once sizzling, add cauliflower and stir-fry for 2 minutes. Toss in green onions and capsicum, stir-fry for another minute. Pour in 1/4 cups stock, cabbage, and beans, bring to a boil, and cook for 2 minutes. Finally, add noodles and chicken.
- In a jug, combine the remaining 1/4 cup of stock with sugar, soy sauce, vinegar, and cornflour. Stir this mixture into the chow mein. Bring it to a boil and cook for 1 minute or until the sauce thickens. Serve hot.