Sticky ginger chicken
Ready in around 20 mins
- Energy: 2236kj (535Kcal)
- Protein: 41g
- Carbohydrate: 52g
- Fat: 11g
- Contains: Gluten, Peanuts, Soy, Sesame, Mollusc
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BEFORE COOKING:
Boil the kettle.
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1. TO PREPARE THE RICE NOODLES:
Place the rice noodles into a heat proof bowl, pour over boiling water from the kettle and leave for 2-3 mins. Separate gently with a fork and drain well into a colander.
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2. TO COOK THE GARLIC RICE NODDLES:
Finely chop the spring onion. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the carrot noodles and rice noodles and cook for 1-2 mins. Add half the spring onion, pour in the garlic noodle sauce and cook for 30-60 secs. Remove from the heat and stir through the sliced red cabbage. Remove from the pan and cover to keep warm.
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3. TO COOK THE STICKY GINGER CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken into 1 cm strips. Wipe out the pan, respray with oil and place over a high heat. Once hot add the chicken and cook for 4-5 mins or until cooked through, stirring regularly. Pour in the sticky ginger sauce and cook for 30-60 secs.
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TO SERVE:
Place garlic fried rice noodles into bowls and top with sticky ginger chicken pouring over any pan juices. Sprinkle with remaining spring onions and peanuts and crispy shallots.
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- 1 pack of free-range chicken breasts
- 1 pack of rice noodles
- 1 pot of sticky ginger sauce
- 1 pot of garlic noodle sauce
- 1 sachet of peanuts and crispy shallots
- 1 bag of carrot noodles
- 1 bag of sliced red cabbage
- 1 spring onion
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