Caramel Chicken & Noodles
Recipe: #33468
October 05, 2019
Categories: Chicken, Carrot Cucumber, Asian, Wok/Stir-Fry, Boneless Pieces, Chicken Dinner, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.