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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Chinese Dilly, Dines, Out 1 Servings

INGREDIENTS

220 g Chicken breast, sliced
2 T Vegetable oil
3 Water chestnuts, sliced
1 Carrot, sliced
1/2 Courgette, sliced
1/2 Onion, sliced
1/2 Green pepper, sliced
1/2 Red pepper, sliced
200 Chicken stock
4 oz Beansprouts
4 oz Bamboo shoots
4 oz Mushrooms
4 oz Baby sweetcorn
8 oz Noodles
4 oz Pineapple chunks
1/4 t Chinese five spice
1/4 t Ginger
1/4 t Chilli powder
2 Cloves garlic, chopped

INSTRUCTIONS

Marinade the chicken for 2 hours in soy sauce. Oil a hot wok, quickly
seal the chicken, remove and place to one side. Stir fry the carrots
and onion followed by the garlic and ginger. Add the water chestnuts,
sweetcorn and the rest of the vegetables excluding the beansprouts.
Add a pinch of Chinese five spice, replace the chicken and continue
stirring. Stir in the beansprouts and add 50ml of chicken stock.  In a
separate oiled wok, put in the noodles and pineapple chunks and  stir
fry for 30 seconds. Put in the chilli powder and 100ml of  chicken
stock. Stir through for another 30 seconds and serve hot.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1119
Calories From Fat: 370
Total Fat: 42g
Cholesterol: 252.8mg
Sodium: 230.9mg
Potassium: 1756.4mg
Carbohydrates: 100.1g
Fiber: 11.2g
Sugar: 30.4g
Protein: 87.1g


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