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Ingredientes
- 2 Tbsp. Cornflour
- 2 tsp Schwartz Oriental Stir-Fry Seasoning
- 350 gm Boneless, skinless chicken breasts, cut into strips (12 ounce)
- 1 Tbsp. Oil
- 1 x Yellow pepper, sliced
- 175 gm Noodles, (6 ounce)
- 1 tsp Cornflour
- 1 tsp Schwartz Oriental Stir-Fry Seasoning
- 2 Tbsp. Dark soy sauce
- 2 Tbsp. Lemon juice
- 1 tsp Soft brown sugar
- 1 Tbsp. Tomato puree
- 1 bn Spring onions, minced
- 1 x 225 gram tin bamboo shoots, liquid removed and washed (8 ounce)
Direcciones
- Mix together the cornflour and Oriental Stir-Fry Seasoning and toss in the chicken, coating proportionately. Heat the oil in a frying pan and fry the chicken for 4-5 min till golden brown. Add in the pepper and fry for a further 1-2 min.
- 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 in 75ml (3 fl ounce) water and bring to the boil, stirring till thickened. Stir in the spring onions, bamboo shoots and noodles. Toss the chicken and noodles together.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 40 | 14% |
| Total Fat 4.56g | 6% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.11g | |
| Cholesterol 33mg | 11% |
| Sodium 587mg | 24% |
| Potassium 282mg | 8% |
| Total Carbs 43.75g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.87g | 1% |
| Protein 16.06g | 26% |
