Chicken chow mein bake
10
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A twist on the classic stir-fry, these noodles are all about digging in at the table
Ingredients
Chicken breast, skinless, raw
4 medium
Carrots, raw
1 medium, peeled and cut into matchsticks
Spring Onions
6 medium, 5 roughly chopped, 1 finely sliced to serve
Broccoli, raw
1 whole, trimmed and cut into florets
Calorie controlled cooking spray
4 spray(s)
Hoisin Sauce
6 tablespoon(s)
Soy Sauce
1 tablespoon(s)
Sesame Oil
2 teaspoon(s), toasted
Garlic
1 clove(s), crushed
Cashew Nuts
20 g, roughly chopped
Egg noodles, dry
180 g
Coriander, fresh
1 tablespoon(s), to serve
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the chicken, carrot, chopped spring onions and broccoli in a shallow ovenproof dish or on a baking tray, mist with cooking spray and season. Roast for 15 minutes.
2
Meanwhile, combine the hoisin, soy sauce, sesame oil and garlic in a small bowl. When the chicken and vegetables have been in the oven for 15 minutes, remove, stir through the hoisin mixture, then cook in the oven for a further 10 minutes.
3
In the last 5 minutes, cook the noodles according to pack instructions and drain. Mix with the cooked chicken and veg. Scatter over the cashews, coriander and spring onion.
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