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Soy Chicken And Vegetable Noodle Stir Fry

fast.cook's picture
Ingredients
  Chicken breast fillets 660 Gram, sliced thickly
  Garlic 2 Clove (10 gm), crushed
  Soy sauce 80 Milliliter (1/4 Cup)
  Oyster sauce 80 Milliliter (1/4 Cup)
  Fresh rice noodles 400 Gram
  Peanut oil 2 Tablespoon
  Brown onion 150 Gram, thinly sliced (1 Medium Sized)
  Broccoli 200 Gram, cut into florets
  Baby corn 200 Gram, halved lengthways
  Red capsicum 200 Gram, thinly sliced (1 Medium Sized)
  Green zucchini 180 Gram, thinly sliced (2 Small Sized)
  Chicken stock 80 Milliliter (1/4 Cup)
  Snow peas 200 Gram, sliced thickly
  Bean sprouts 150 Gram
  Green onions 4 , chopped coarsely
Directions

1. Combine chicken, garlic and 2 tablespoons each of the soy and oyster sauces in large bowl. Cover; refrigerate 3 hours or overnight.
2. Place noodles in large heatproof bowl; cover with boiling water. Stand 5 minutes; drain.
3. Heat half of the oil in wok or large frying pan. Stir-fry undrained chicken, in batches, until browned all over and cooked through; remove from wok.
4. Heat remaining oil in wok; stir-fry brown onion until soft.
5. Add broccoli, corn, capsicum and zucchini; stir-fry until vegetables are just tender.
6. Return chicken to wok with combined remaining sauces and stock; stir-fry until sauce boils.
7. Remove wok from heat; add noodles, snow peas, bean sprouts and green onion.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Ingredient: 
Chicken
Interest: 
Quick

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