Chicken & broccoli chow mein noodles
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Time to make:
$3.60 per serve
(at time of publication)
Full ingredients list:
3 teaspoons cornflour
1 cup reduced-salt chicken stock
2 garlic cloves, crushed
¼ cup oyster sauce
400g chicken breast fillets, sliced
1 medium red onion, cut into wedges
1 medium red capsicum, cut into 2cm pieces
500g broccoli florets, thawed if frozen
125g vermicelli rice noodles, soaked in boiling water, drained
Nutritional information (per serve)
Instructions and steps:
1 Combine the cornflour with a little of the stock in a jug; mix well. Add the remaining stock, garlic, and oyster sauce.
2 Spray a large wok or non-stick frying pan with olive oil and place over a high heat. Stir-fry the chicken, in two batches, for 2–3 minutes, or until golden and cooked through. Set aside.
3 Return wok or pan to a high heat and spray again with olive oil. Stir-fry the red onion and the capsicum for 2–3 minutes. Add the broccoli and continue to cook for 2 minutes. Set all the vegetables aside.
4 Add combined sauce and stock to the hot pan; stir until mixture simmers and thickens. Add the vermicelli noodles to the sauce with the chicken and the vegetables; toss to combine. Divide noodles among four serving bowls, and serve.
About this recipe
First published: August 2018