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.

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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
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