Mongolian chicken salad
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Just six ingredients are all you need to whip up this delicious stir-fry. The sauce, traditionally used for lamb, works just as well with chicken.
Ingredients
Sunflower oil
2 tsp
Skinless chicken breast
510 g, (buy 600g), fat trimmed, thinly sliced
Lee Kum Kee Sauce, Mongolian Lamb
4 serve(s), (125ml)
Fresh egg noodles
200 g
Green shallot(s)
2 individual, thinly sliced
Red capsicum
1 medium, thinly sliced
Instructions
1
Heat a wok over high heat. Add the oil and heat for 30 seconds. Stir-fry the chicken, in batches, for 1-2 minutes or until lightly browned. Reheat the wok over high heat. Return the chicken to the wok with the Mongolian sauce and stir-fry for 30 seconds or until combined. Transfer to a large bowl.
2
Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Soak for 2-3 minutes or until softened. Separate noodles with a fork. Drain. Rinse under cold water. Drain again, and cut noodles into 10cm lengths.
3
Add the noodles, shallot and capsicum to the bowl with the chicken and toss to combine.
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