April 30, 2017
Dinner, Poultry, Chicken,
Vegetables, Carrot, Peppers, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Oven Bake, Wok/Stir-Fry, Wings more
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"From Recipe+ Jan. '17."
Preheat oven to 220C/200C fan forced.
Place chicken on an oven tray and spray with oil and bake for 20 to 30 minutes or until browned and cooked, depends on thickness of wings.
Spray capsicum and carrot with oil.
Heat wok or large frying pan over high heat and add the capsicum, carrot, garlic and ginger and stir fry for 2 minutes or until carrot is just tender and then add buk coy and onion and stir fry for 1 minute or until buk choy wilts and now add kecap manis and the warm water, toss for 1 minute or until heated.
Add noodles and chicken to wok and stir fry for 1 minute or until combined and serve sprinkled with toasted sesame seeds.
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