Chicken, celery and gai lan stir-fry

Chicken, celery and gai lan stir-fry

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Chicken, celery and gai lan stir-fry

The ingredient of Chicken, celery and gai lan stir-fry

  1. 440g pkt shelf-sparkling skinny hokkien noodles
  2. 1 tablespoon vegetable oil
  3. 750g Coles RSPCA accepted fowl thigh fillets, halved
  4. 150g green beans, trimmed, cut into 4cm lengths
  5. 1 bunch gai lan (Chinese broccoli), woody ends trimmed, reduce into 5cm lengths
  6. four garlic cloves, sliced
  7. 1/four cup candy chilli sauce
  8. 2 teaspoon minced ginger
  9. 1/four cup water
  10. 1 teaspoon sesame seeds

The instruction how to make Chicken, celery and gai lan stir-fry

  1. Prepare noodles following packet guidelines. Drain. Heat the oil in a wok or big frying pan over medium heat. Stir-fry hen for 3-four minutes each aspect or till golden. Transfer to a plate.
  2. Add the beans, gai lan and garlic to the wok. Stir-fry for two-three minutes or till gai lan starts offevolved to wilt.
  3. Return the chicken to the wok. Combine the sweet chilli sauce, ginger and water in a bowl. Add to the stir-fry. Stir till heated via. Remove from warmth. Add noodles and gently toss to mix. Top with sesame seeds.

Nutritions of Chicken, celery and gai lan stir-fry

fatContent: 521.976 calories
saturatedFatContent: 16.3 grams fat
carbohydrateContent: 4.3 grams saturated fat
sugarContent: 50.1 grams carbohydrates
fibreContent: 2.9 grams sugar
proteinContent:
cholesterolContent: 45.3 grams protein
sodiumContent: 158 milligrams cholesterol

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