Chicken chow mein bake
Chicken breast, skinless, raw
1 medium, peeled and cut into matchsticks
6 medium, 5 roughly chopped, 1 finely sliced to serve
1 whole, trimmed and cut into florets
Calorie controlled cooking spray
2 teaspoons, toasted
1 clove(s), crushed
20 g, roughly chopped
Egg Noodles, dry
1 tablespoons, to serve
- 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.
- 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.
- 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.