Mongolian chicken salad
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.
Skinless chicken breast
510 g, (buy 600g), fat trimmed, thinly sliced
Lee Kum Kee Sauce, Mongolian Lamb
4 serve(s), (125ml)
Fresh egg noodles
2 individual, thinly sliced
1 medium, thinly sliced
- 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.
- 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.
- Add the noodles, shallot and capsicum to the bowl with the chicken and toss to combine.
SERVING SUGGESTION: shredded wombok and sliced celery drizzled with 1 tablespoon each of lime juice, sweet chilli sauce and fresh coriander leaves.