Ginger Chicken with Mushroom and Noodles
Slimming Eats Recipe
Extra Easy – 0.5 syns per serving
Green – 0.5 syns per serving (substitute the chicken with extra vegetables or Quorn)
500g of chicken thighs (any visible fat removed), sliced into strips
2 cloves of garlic crushed
1 tablespoon of fresh ginger, grated
1 red onion cut into thin wedges
1 green pepper, sliced
200g of oyster mushrooms, sliced
2 teaspoons of cornflour (cornstarch) (1 syn)
2 tablespoons of dark soy sauce
2 tablespoons of light soy sauce
1 tablespoon of mirin (1 syn)
150ml of water
200g of dried egg noodles
Frylight or Pam spray
Combine the cornflour (cornstarch) with the water and mix to fine paste, add the soy sauce, and mirin. Set aside.
Cook the noodles in a large pan of salted boiling water for 1-2 mins according to packet instructions. Drain and set aside.
Heat a large wok or frying pan over a medium high heat and spray with some Frylight or Pam spray. Add the ginger, garlic and chicken strips and fry until slightly golden. Remove and set aside.
Spray wok with some more Frylight and add the red onion, green pepper and mushrooms and cook for approx 5 mins.
Remove vegetables from pan, add the sauce that you prepared at the beginning and heat gently until it starts to thicken.
Return the chicken, vegetables to the Wok and cook for a few minutes until chicken is cooked through.
Add the noodles and with the chicken and vegetables to evenly coat.
Season with a little black pepper and serve.
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx nutritional information: