Chinese Chicken Stirfry

If you have time, you can marinate your chicken for 2 hours to help infuse the flavour into the meat. However, my hubby made this recipe recently and I forgot to tell him he needed to marinate the chicken. He made it all within 20 minutes and it was still just as delicious.

I have added onion, capsicum, carrot and broccoli into the stir-fry but don’t limit yourself to this. You can add whatever you can find in the fridge.

Chinese Chicken Stirfry

Serves:

Prep Time	Cook Time	Total Time
20 mins	2 hours 15 mins	2 hours 35 mins

Ingredients

• 1 teaspoon minced ginger
• 2 teaspoon minced garlic
• 1 tablespoons bbq sauce
• 2 tablespoons brown sugar
• 1/4 cup soy sauce
• 2 tablespoons Chinese cooking wine
• 600g chicken breast, thinly sliced
• 2 tablespoons peanut oil
• 1 red onion, cut into wedges
• 1 red capsicum, chopped
• 1 carrot, sliced
• 1 1/2 cup broccoli florets
• 450g packet fresh hokkien noodles
• 1 teaspoon sesame oil

Instructions

1. Place ginger, garlic, bbq sauce, sugar, soy sauce and wine into a large bowl, mix.
2. Add chicken, toss through sauce over to coat.
3. Refrigerate for 2 hours.
4. Heat frying pan on medium-high heat, add 1 tlb of peanut oil.
5. Add chicken, cook for 3-4 minutes or until browned, transfer to a bowl.
6. Cook noodles in a separate bowl, using packet instructions.
7. Heat remaining oil, add vegetables, cook for 5 minute or until just cooked.
8. Add chicken to wok, heat through.
9. Using a fork separate noodles. Add noodles to frypan and drizzle sesame oil over top.
10. Toss noodles with chicken and vegetables.
11. Serve.

By Kat – The Organised Housewife