| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Schwartz, Schwartz1 | 4 | Servings | |
INGREDIENTS
| 2 | T | Cornflour |
| 2 | t | Schwartz Oriental Stir-Fry |
| Seasoning | ||
| 350 | g | Boneless, skinless chicken |
| breasts cut into | ||
| strips 12 oz | ||
| 1 | T | Oil |
| 1 | Yellow pepper, sliced | |
| 175 | g | Noodles, 6 oz |
| 1 | t | Cornflour |
| 1 | t | Schwartz Oriental Stir-Fry |
| Seasoning | ||
| 2 | T | Dark soy sauce |
| 2 | T | Lemon juice |
| 1 | t | Soft brown sugar |
| 1 | T | Tomato puree |
| 1 | Spring onions, chopped | |
| 1 | 225 gram tin bamboo shoots | |
| drained and washed | ||
| 8 oz |
INSTRUCTIONS
Mix together the cornflour and Oriental Stir-Fry Seasoning and toss in the chicken, coating evenly. Heat the oil in a frying pan and fry the chicken for 4-5 minutes until golden. Add the pepper and fry for a further 1-2 minutes. Meanwhile, cook the noodles according to the pack instructions. Drain. Blend the cornflour, Oriental Stir-Fry Seasoning, soy sauce, lemon juice, sugar and tomato puree in a saucepan. Add 75ml (3 fl oz) water and bring to the boil, stirring until thickened. Stir in the spring onions, bamboo shoots and noodles. Toss the chicken and noodles together. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 268
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 85.8mg
Sodium: 606.7mg
Potassium: 419.8mg
Carbohydrates: 16.1g
Fiber: <1g
Sugar: 2g
Protein: 31.3g