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Chinese Chicken Noodles

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Serves 4

Tender chicken breast stirfried with hoi sin sauce, mixed mushrooms, asian greens and crunchy water chestnuts. Served on rice noodles.

Per serving: 1800kj (430cal); 6.53g total fat (1.65g saturated fat)


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You’ll need

300gms chicken breast, skin removed, finely sliced
1 tbsp water
150gms asian style mushrooms, some sliced others halved (oyster, shitake, enoki)
1 large onion, finely sliced
2 large garlic cloves, peeled and finely sliced
1 tsp peanut oil
1 can sliced water chestnuts, drained and finely sliced
2 bok choy or a bunch of brocollini (or a combination of both), chopped
4 cups cooked rice noodles

Sauce:
4 tbsp hoi sin sauce
1 tbsp light soy sauce
1/4 cup shao xing wine (dry sherry will be fine)
1 cup vegetable or chicken stock

Let’s go

Mix sauce ingredients together and set aside. Bring a small saucepan of water to the boil, add bok choy and/or brocollini and cook for 1 minute. Drain and plunge into icy cold water to stop the cooking process. Drain and set aside. Mix chicken and water and allow to sit for 5 minutes until water is absorbed (this is a chinese trick to keep the chicken breast moist during cooking). Heat oil in wok or pan and onion and cook for 2 minutes before adding chicken and garlic. Cook for a further 2 minutes. If at any time the mixture is getting dry, add a little stock to help it along. Add mushrooms, water chestnuts, bok choy/brocollini and sauce and cook for a further minute. Stir noodles into wok to heat through. Serve with a few chillies on top if you feel like a little spice in your life.

Why it’s good for you
Chinese food can often be laden with oil. This dish removes the majority of the oil without losing any flavour; it’s gorgeous low fat Chinese food.
Per serving: 1800kj (430cal); 6.53g total fat (1.65g saturated fat); 5.1g fibre

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