Chicken chow mein tray bake

Chicken chow mein tray bake


How do you make chicken chow mein even easier? Turn it into a tray bake, thats how!

The ingredient of Chicken chow mein tray bake

  1. 1 tablespoon extra virgin olive oil
  2. 250ml (1 cup) Massel salt reduced chicken style liquid stock
  3. 80ml (1/3 cup) light soy sauce
  4. 80ml (1/3 cup) Chinese rice wine
  5. 45g (1/4 cup, lightly packed) brown sugar
  6. 350g pkt fresh chow mein noodles
  7. 800g chicken thigh fillets, fat trimmed, quartered
  8. 1 brown onion, cut into thin wedges
  9. 1 tablespoon finely shredded fresh ginger
  10. 2 garlic cloves, finely chopped
  11. 1 green or red capsicum, deseeded, coarsely chopped
  12. 2 celery sticks, trimmed, sliced diagonally
  13. 2 carrots, peeled, sliced diagonally
  14. 1/4 wombok (Chinese cabbage), finely shredded
  15. Sesame oil, to drizzle
  16. Sliced green shallot, to serve
  17. Sliced long fresh red chilli, to serve
  18. Fresh coriander sprigs, to serve

The instruction how to make Chicken chow mein tray bake

  1. Preheat oven to 220C/200C fan forced. Pour the olive oil into a large baking dish and place in the oven for 5 minutes to heat.
  2. Meanwhile, combine the stock, soy sauce, rice wine and sugar in a jug. Place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside to soak until required.
  3. Add the chicken, onion, ginger and garlic to the preheated dish. Toss to coat. Add the capsicum, celery and carrot. Pour in one-third of the soy sauce mixture. Toss to combine. Bake for 30 minutes or until the chicken is golden.
  4. Drain the noodles and add to the dish with the cabbage and remaining soy sauce mixture. Toss to combine. Bake for a further 10 minutes or until the noodles on top are crispy.
  5. Drizzle with sesame oil and serve topped with shallot, chilli and coriander.

Nutritions of Chicken chow mein tray bake


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