Caramel Chicken & Noodles

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (526.6 g)
  • Calories 922.3
  • Total Fat - 23.5 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 253.1 mg
  • Sodium - 1734.8 mg
  • Total Carbohydrate - 120.7 g
  • Dietary Fiber - 5.8 g
  • Sugars - 18.2 g
  • Protein - 52.9 g
  • Calcium - 96.5 mg
  • Iron - 4.2 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0.3 mg

Step 1

Trim excess fat from chicken and cut into 2cm slices and then toss with half the oil in a bowl.

Step 2

Heat a large, non-stick wok over a high heat and in two batches, arrange chicken in a single layer over base of wok and cook, for about 2 minutes on each side, or until browned and then transfer to a plate.

Step 3

Heat the remaining oil in the same hot wok and add the carrots, garlic and ginger and stir-fry for 2 minutes and then add snow peas and stir-fry for 1 minute.

Step 4

Remove vegetables from the wok.

Step 5

Add combined sugar and sauces and bring to the boil and boil, stirring occasionally, for about 2 minutes, or until thickened.

Step 6

Return chicken with cooking juices and boil for a further 1 to 2 minutes, or until chicken is cooked through and then return vegetables with noodles and juice and stir-fry until hot.

Step 7

Serve topped with combined cucumber and onions

Tips & Variations


No special items needed.

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