adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Kung pao chicken noodle tray bake recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Transform chicken and veggies with store-bought stir-fry sauce for a quick and delicious Chinese noodle dish.
Ingredients:
  • 1 large red capsicum
  • 1 large green capsicum
  • 2 bunches baby pak choy
  • 3 green shallots
  • 1 long fresh red chilli
  • 40g (1 /4 cup) roasted peanuts
  • 8 small chicken thigh fillets, trimmed
  • 145g pkt Kung Pao Chicken stir-fry sauce
  • 280g pkt shelf-fresh chow mein noodles
Instructions:
  • Preheat your oven to 220C/200C fan forced. Boil some water in the kettle. Deseed and roughly chop the capsicums, halve the pak choy, and cut the shallots into 3cm pieces. Slice the chilli thinly and chop the peanuts coarsely.
  • Combine chicken, capsicum, oil, and 1 tablespoon of sauce on a baking tray, making sure everything is evenly coated. Bake for 15 minutes or until the chicken is cooked through.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them soak for 5 minutes, then drain.
  • Place the cooked chicken on a plate. Mix the noodles, shallot, and half of the remaining sauce with the capsicum on the tray. Return the chicken to the tray and bake for 5-10 minutes, or until the chicken is fully cooked.
  • Place the pak choy in a heatproof bowl and pour boiling water over it. Let it sit for 2 minutes until it just wilts, then drain.
  • Spread pak choy, remaining sauce, chilli, and nuts over the top of the tray bake before serving. Enjoy!

Similar Recipes