Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 15.12 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 2teaspoons sesame oil
- 1 red capsicum, deseeded, thinly sliced
- 2 cm piece ginger, peeled, grated
- 1 red onion, cut into thin wedges
- 3 spring onions, thinly sliced diagonally
- 150grams sugar snap peas
- 1/2 cup roasted salted cashews
- 375grams hokkien noodles (to serve)
- 500grams chicken breast fillet
- 1/4 cup rice wine vinegar
- 1/2 cup hoisin sauce
- 750milliliter Wine option: Cat Amongst the Pigeons Shiraz
- 125grams baby corn (halved lengthways)
- 1tablespoons vegetable oil
- 750milliliter Wine option: South Island Marlborough Sauvignon Blanc
Nutrition per serving
4120kJ / 988Cal
4120 Kilojoules or 988 Calories
47% of daily energy intake*
Protein
51.2grams
Fat
19.7grams
Carbs
81.8grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cut chicken breast in half through the centre and thinly slice. Heat 2 tsp oil in a wok over a high heat. Stir-fry chicken in batches and transfer to a plate.
Step 2 of 3
Heat remaining oil in wok. Add onion, garlic and ginger. Stir-fry for 2 minutes or until softened. Add capsicum, peas and corn. Stir-fry for 2 minutes. Add 1 tbs of water, cover and cook for 2 minutes or until vegetables are tender.
Step 3 of 3
Combine hoisin sauce, vinegar and sesame oil in a jug. Return chicken to wok with sauce mixture, spring onion and cashews. Cook for 2 minutes or until heated through. Prepare noodles as per packet instructions and serve with stir-fry.
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