If you can't get hold of fresh ginger, a good substitute is the jar variety which can usually be found in the herbs and spices section of the supermarket.
We sometimes add bean shoots at the last minute for some extra crunch, or finish off with a garnish of spring onions before serving.
- 2 Chicken Breasts, small, no skin diced
- ½ pkt rice noodles
- 1 tbsp. olive oil
- 1 Red Capsicum (bell pepper), sliced
- 1 large carrot, sliced
- 1 onion, sliced
- 4 cloves garlic, crushed
- 5 tsp. ginger, crushed
- 10 button mushrooms, sliced
- 1 head of broccoli cut into florets
- 1 cup chicken stock
- 4 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 1 tbsp. fish sauce
- 2 tsp. brown sugar
- ¼ tsp. chilli oil or paste
- Slice chicken and place in a container or bowl. Add 3 cloves crushed garlic and 3 tsp. crushed ginger and 1 tbsp. soy sauce. Mix around so all coated and place in fridge until ready to stir fry.
- Boil Kettle. Place rice noodles in a bowl and pour over hot water until they are covered. Let sit for 6-8 mins then drain.
- Meanwhile heat wok, add olive oil and brown the chicken for 5 mins. This should be ½ cooked by then and you will finish cooking shortly. Place in a bowl and set aside.
- Back to Wok, add onions, capsicum and mushrooms and sauté for 5 mins. Add chilli and stir for 30 seconds then place in bowl on top of chicken.
- Now add the broccoli, carrots, 1 clove garlic and 2 tsp. ginger and the chicken stock and simmer for 3-4 mins. Add back to pan the onions and chicken, finishing off the cooking.
- In a small bowl mix the oyster, fish and 1 tbsp. soy sauce with brown sugar. Set aside.
- Add to the wok the drained noodles and incorporate together with the sauce you just mixed.
- Serve immediately.
|Average Serve||Average 100g|
|Energy||2010 kJ||371 kJ|
|480 Cal||89 Cal|
|Protein||69.5 g||12.8 g|
|Fat, total||9.1 g||1.7 g|
|- Saturated||2.0 g||0.4 g|
|Carbohydrate||24.0 g||4.4 g|
|- Sugars||12.4 g||2.3 g|
|Sodium||1780 mg||329 mg|