Chicken pad kee mao

Chicken pad kee mao


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
cholesterolContent: 53 grams protein
sodiumContent: 107 milligrams cholesterol

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