Chicken pad kee mao

Chicken pad kee mao

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This quick and easy dinner idea includes chicken breast and an assortment of healthy vegetables.

The ingredient of Chicken pad kee mao

  1. 500g chicken breast fillets, thinly sliced
  2. 1 tbs sesame oil
  3. 2 tbs peanut oil
  4. 3 garlic cloves, crushed
  5. 1 tbs grated ginger
  6. 2 long red chillies, seeds removed, finely shredded
  7. 4 spring onions, white part finely chopped, green part shredded
  8. 1 bunch Chinese broccoli (gai lan), stems and leaves separated
  9. 100g whole baby corn, halved lengthways
  10. 500g fresh thick rice noodles
  11. 2 tbs dark soy sauce
  12. 2 tbs oyster sauce
  13. 1 tbs fish sauce
  14. 2 tsp brown sugar

The instruction how to make Chicken pad kee mao

  1. Combine the chicken and sesame oil and season. Preheat a wok or large frypan over high heat.
  2. Add 1 tbs peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden. Remove chicken and set aside. Add the remaining 1 tbs peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. Return the chicken to the wok with the broccoli stems and corn, then stir-fry for a further 2 minutes. Add the noodles and toss to combine with the chicken and vegetables.
  3. Add the soy and oyster sauces, sugar, 1/4 cup (60ml) water and broccoli leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce. Divide among 4 bowls and serve topped with shredded spring onion and extra chilli.

Nutritions of Chicken pad kee mao

fatContent: 538.945 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 2.2 grams saturated fat
sugarContent: 47 grams carbohydrates
fibreContent: 4.9 grams sugar
proteinContent:
cholesterolContent: 53 grams protein
sodiumContent: 107 milligrams cholesterol

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