Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1/2packets frozen Ingham's original chicken tenders 1kg
- 1 red onion, halved, cut into wedges
- 2 cloves garlic , crushed
- 2teaspoons mild curry powder
- 100grams green beans, cut in half diagonally
- 1 bunch broccolini, halved
- 1/4 Savoy cabbage, hard core removed, shredded
- 300grams shelf-stable ramen noodles
- 1/2 cup salt-reduced chicken stock
- 4 free range eggs
- 1tablespoons fried shallots
- 1tablespoons vegetable oil
Nutrition per serving
2260kJ / 540Cal
2260 Kilojoules or 540 Calories
26% of daily energy intake*
Protein
32.0grams
Fat
25.5grams
Carbs
43.8grams
Sugars
5.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This Japanese-inspired crumbed chicken stir-fry makes a cheap family weeknight dinner and will tantalise the tastebuds with every bite.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Place chicken on tray and bake for 25 minutes or until golden brown.
Step 2 of 4
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 2 minutes or until softened slightly. Add curry powder and cook for 30 seconds or until fragrant.
Step 3 of 4
Add beans and broccolini to pan and cook, stirring for 2 minutes or until bright green. Add cabbage and cook, stirring, for 2 minutes or until just tender. Add noodles and stock and toss for 1-2 minutes or until heated. Transfer to shallow serving bowls.
Step 4 of 4
Return pan to medium-high heat. Crack eggs into pan and cook for 2 minutes or until cooked to your liking. Top noodle mixture with chicken and an egg. Serve sprinkled with fried shallots.
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