CHICKEN CHOW MEIN
7th July 2020
24.40 g fat
18.09 g protein
5.19 g CHO
Kcal: 313
Notes
This dish is best served with the vegetables undercooked, but if you prefer them softer that is fine!
Take care not to use more that 1 or 2 drops of sweetener
Ingredients
- 20g Fettuccine - NICK’S GREEN SOYBEAN
- 10g Beansprouts - mung
- 10g Carrots
- 10g Green capsicum peppers
- 36g Chicken – light meat
- 3g Sesame oil
- 3g Soy sauce – BLUE DRAGON brand – light
- 20g Peanut oil (groundnut)
- 2g Rice vinegar
- You will also need 1-2 DROPS of liquid sweetener, ¼ teaspoon of GIA garlic paste and a pinch of 5 spice powder.
Instructions
- Cut the chicken in to strips, cut the carrot and green pepper in to strips.
- Stir the soy sauce and Gia paste in to the chicken and leave to marinate for 10 minutes.
- Prepare the fettuccine as directed on the packet (do not over cook), rinse in cold water and set aside.
- Heat the groundnut oil in a pan and fry the chicken on a high heat, stirring all the time, it will cook in less than 5 minutes.
- Add the sliced carrot and peppers, cook for 2 minutes then add the beansprouts with the 5 spice powder, rice vinegar and sweetener, cook for a further 2 minutes.
- Add the fettuccine and cook quickly to reheat, then sprinkle with the sesame oil. Serve
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