January 08, 2017
Main Dish, Poultry, Chicken,
Vegetables, Carrot, Onions, Asian, Easy/Beginner Cooking, Quick Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Boneless Pieces, Kosher Meat more
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"From Super Food Ideas September '16"
Using a spiral slicer or julienne peeler, cut carrot into long, thin noodle shapes.
Combine garlic, ginger, oyster sauce, pepper and 1/3 cup water in a jug.
Heat a wok over high heat and add almonds and sesame seeds and stir-fry for 2 minutes or until toasted and then transfer to a bowl.
Add 1/2 the oil to the wok and swirl to coast and then add chicken, stir-fry for 3 minutes or until cooked through and then transfer to a heatproof bowl and cover to keep warm.
Add remaining oil and swirl to coat and add onion and stir-fry for 2 to 3 minutes or until softened and then add carrot, stir-fry for a further 2 minutes or until just tender and then add broccoli and shredded cabbage and stir-fry for 2 minutes or until cabbage beings to wilt.
Return chicken to the wok with sauce mixture and bean sprouts and stir-fry for 1 to 2 minutes or until heated through.
Serve chow mein sprinkled with toasted almond mixture.
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