Sticky Chinese chicken

Cooking Meat Sticky Chinese chicken

A sweet sticky Asian-inspired marinade brings this colourful chicken noodle stir-fry to life.

Lables: Low carb Lower gi Fish free Lactose free Milk free Shellfish free
  1. Combine ginger, garlic, barbecue sauce, sugar, 1/4 cup soy sauce and rice wine in a glass or ceramic bowl. Add chicken. Toss to coat. Refrigerate for 2 hours (see note).
  2. Heat a wok or large, deep frying pan over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Stir-fry chicken, in batches, for 3 to 4 minutes or until browned all over and just cooked through. Transfer to a bowl.
  3. Heat remaining oil in wok. Stir-fry onion, capsicum, carrot and broccoli for 5 minutes or until vegetables are heated through. Return chicken to wok. Stir-fry for 1 to 2 minutes or until heated through.
  4. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Drain. Using a fork, separate noodles. Drizzle with sesame oil and remaining soy sauce. Toss to combine. Serve stir-fry with noodles.

If you liked the recipe "Sticky Chinese chicken", tell your friends about it!

2cm piece fresh ginger, peeled, finely chopped
2 garlic cloves, finely chopped
1 tbsp barbecue sauce
2 tbsp brown sugar
1/3 cup soy sauce
2 tbsp shao hsing
600g chicken breast fillet, thinly sliced
2 tbsp peanut oil
1 cup each Roasted red onion, Roasted capsicum, sliced, and Roasted carrot
1 head broccoli, cut into small florets
450g packet fresh hokkien noodles
1 long red chilli, seeded, thinly sliced
1 tsp Chang’s sesame oil

Adv

Autors
Preparation time
2:20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
Posted by

Rate the recipe Sticky Chinese chicken

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments