Five-spice chicken with noodles
8
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A great make-ahead meal – just marinate the meat in the morning then it will only take 15 minutes to cook when you get home!
Ingredients
Kecap manis
2 tbs
Soy sauce
2 tbs
Cornflour
2 tsp
Chinese five spice
1 tsp
Fresh ginger
1 tsp, finely grated
Garlic
1 clove(s), crushed
Skinless chicken breast
600 g, fat trimmed, thinly sliced (buy600g)
Dry rice noodles
200 g
Peanut oil
1 tbs
Carrot(s)
1 medium, cut into matchsticks
Red capsicum
1 medium, thinly sliced
Green shallot(s)
2 individual, thinly sliced
Bok choy
1 bunch(es), chopped
Instructions
1
Combine kecap manis, soy sauce, cornflour, five spice, ginger and garlic in a large glass or ceramic bowl. Add chicken and turn to coat. Cover and refrigerate for 3 hours.
2
Prepare noodles following packet instructions or until just tender. Drain. Using scissors, cut noodles into 5cm lengths.
3
Drain chicken, reserving marinade. Heat a wok over high heat. Add half the oil and heat for 5 seconds. Stir-fry chicken, in batches, for 5 minutes or until browned. Transfer to a bowl. Reheat wok over high heat. Add remaining oil and heat for 5 seconds. Stir-fry carrot and capsicum for 2 minutes or until just softened. Add shallots and bok choy and stir-fry for 3–4 minutes or until vegetables are tender.
4
Return chicken to wok with noodles and reserved marinade. Stir-fry until heated through. Serve.
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