How do you make chicken chow mein even easier? Turn it into a traybake, that’s how!
- 1 tablespoon extra virgin olive oil
- 250ml (1 cup) Massel salt reduced chicken style liquid stock
- 80ml (1/3 cup) light soy sauce
- 80ml (1/3 cup) Chinese rice wine
- 45g (1/4 cup, lightly packed) brown sugar
- 350g pkt fresh chow mein noodles
- 800g chicken thigh fillets, fat trimmed, quartered
- 1 brown onion, cut into thin wedges
- 1 tablespoon finely shredded fresh ginger
- 2 garlic cloves, finely chopped
- 1 green or red capsicum, deseeded, coarsely chopped
- 2 celery sticks, trimmed, sliced diagonally
- 2 carrots, peeled, sliced diagonally
- 1/4 wombok (Chinese cabbage), finely shredded
- Sesame oil, to drizzle
- Sliced green shallot, to serve
- Sliced long fresh red chilli, to serve
- Fresh coriander sprigs, to serve
Preheat oven to 220C/200C fan forced. Pour the olive oil into a large baking dish and place in the oven for 5 minutes to heat.
Meanwhile, combine the stock, soy sauce, rice wine and sugar in a jug. Place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside to soak until required
Add the chicken, onion, ginger and garlic to the preheated dish. Toss to coat. Add the capsicum, celery and carrot. Pour in one-third of the soy sauce mixture. Toss to combine. Bake for 30 minutes or until the chicken is golden.
Drain the noodles and add to the dish with the cabbage and remaining soy sauce mixture. Toss to combine. Bake for a further 10 minutes or until the noodles on top are crispy.
Drizzle with sesame oil and serve topped with shallot, chilli and coriander.
RECIPE BY: Author: Alison Adams Image credit: Jeremy Simons Publication: Taste.com.au