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Categories:
vegetable oil chicken garlic onion red pepper carrot hoisin sauce soy sauce sesame oil noodles iceberg
Viewed: 48 - Published at: 6 years agoIngredients
- 1/2 tablespoon vegetable oil
- 1 1/4 pounds chicken breast fillets cut into 3/4 inch cubes
- 1 clove garlic minced
- 1 onion small, halved, peeled, finely sliced
- 1 red pepper halved, deseeded, finely sliced
- 1 carrot peeled, roughly chopped
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 3 1/2 ounces noodles crispy fried
- 4 lettuce leaves large iceberg
Method
- Heat 1 tbsp vegetable oil in a wok over medium-high heat. Stir-fry chicken for 6-7 mins, until browned. Set aside.
- Add remaining oil to wok and cook garlic, onion, pepper and carrot for 2-3 mins, until onion softens. Return chicken to wok along with hoisin sauce, soy sauce and sesame oil. Stir-fry for 1-2 mins, until chicken is cooked through. Remove from heat and toss through noodles. Distribute between lettuce leaves. Serve immediately.
