Chicken Mee Goreng

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 450 g of fresh hokkien noodles
• 2 tablespoons rice bran oil
• 750 g chicken breast fillets, thinly sliced
• 1 large brown onion, halved and thinly sliced
• 1 medium carrot, halved and sliced diagonally
• 2 celery ribs, sliced diagonally
• 227 g water chestnuts, drained and chopped
• 250 g broccoli, cut into florets
• 2 garlic cloves, crushed
• 2 cm piece fresh ginger, peeled and sliced into matchsticks
• 3 green onions, trimmed and chopped
• 2 tablespoons sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon tomato sauce

Recipe

• 1 place the noodles in a heatproof bowl and cover with boiling water. leave to stand for 2-3 minutes and use a fork to separate the noodles.
• 2 heat a wok over a medium-high heat. add half the oil and stir fry the chicken in batches for about 5 minutes until just cooked through. transfer to a plate and set aside.
• 3 add the remaining oil to the wok and add the brown onion, celery and carrot. stir fry for about 3 minutes until the onion softens then add the chestnuts and broccoli, stir frying for about 2 minutes ( i usually add about a 1/4 cup of water to also steam the veggies and soften them a little more).
• 4 add the garlic, ginger and green onion, stir fry for 1 minute, then return the chicken and noodles to the wok with the chilli sauce, soy sauce and tomato ketchup.
• 5 stir fry for 3 minutes until it's all heated through and serve.