Chicken chow mein bake
found in Mains - Pasta
Dairy Free |
|
Prep: 10 minutes
Cook: 25 minutes
Difficulty:
Moderate
A twist on the classic stir-fry, these noodles are all about digging in at the table.
Ingredients
- 4 chicken breasts
- 1 large carrot, peeled and cut into matchsticks
- 6 spring onions, 1 finely sliced, rest trimmed and roughly chopped
- 1 broccoli, trimmed and cut into florets
- 1 calorie controlled cooking spray
- 6 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 garlic clove, crushed
- 180g egg noodles
- 20g cashew nuts, roughly chopped
Directions
1
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / 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.
2
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, remote, stir through the hoisin mixture, then cook in the oven for a further 10 minutes.
3
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.