HOISIN CHICKEN NOODLE STIR FRY (LOW CARB)
Steps:
- Boil the noodles in salted water according to the packet instructions (or use ready-to-eat noodles). In a mixing bowl combine the chicken with 2 tablespoons of the hoisin sauce and 1 tablespoon of the oil and stir thoroughly. Set aside while you prepare the other ingredients.
- In a wok heat up 1 tablespoon of the oil, add the chicken and stir fry over a fairly high heat for about 4 minutes or until cooked through. Transfer into a bowl (along with the juices) and set aside.
- Wipe the wok clean (or give a quick rinse and wipe), heat up another tablespoon of the oil, add the garlic, ginger, chili flakes and spring onion (only the bulbs, roughly sliced) and stir fry over a medium heat for 3 minutes.
- Toss in the spiralized zucchini, the rest of the hoisin sauce, sesame oil and stir to combine. Add the chicken (along with the juices) and noodles and stir fry for another 30 seconds just to heat through.
- Remove from the heat, add a drizzle of soy sauce (or water if needed), scatter the sliced green onions, cashews and lime zest over the top, drizzle over a little lime juice and serve!
Nutrition Facts : ServingSize 1 serving, Carbohydrate 11 g, Protein 28 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 421 mg, Fiber 2 g, Sugar 6 g, Calories 290 kcal
QUICK HOISIN CHICKEN STIR-FRY
I love making Chinese stir-fry dishes. And I love that this one requires only very minimal food-preparation time. It's tasty and goes well served with Recipe #158291
Provided by Debs Recipes
Categories Chicken Breast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak snow peas in very cold water for a few minutes only if they are not crisp; trim and string them; blot peas and water chestnuts dry with a clean paper towel; set aside.
- Sprinkle chicken pieces with salt and cornstarch; stir or toss to coat evenly.
- Add vegetable oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 2 minutes or until the chicken is just barely done; add snow peas, water chestnuts, hoisin sauce, and sugar to skillet; sauté 1-2 minutes more until chicken and veggies are evenly coated with sauce; serve with rice or noodles.
Nutrition Facts : Calories 325.3, Fat 17.9, SaturatedFat 4, Cholesterol 73.1, Sodium 623.1, Carbohydrate 14.9, Fiber 1.6, Sugar 7.9, Protein 25.1
HOISIN NOODLE STIR-FRY
Here's a simple chicken stir-fry over noodles rather than the more common rice. From cooking.com Time does not include marinating time.
Provided by lazyme
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine all the marinade ingredients and the chicken in a dish and mix well.
- Cover and refrigerate for several hours or overnight.
- Drain the chicken from the marinade, reserve marinade.
- Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.
- Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until the chicken is browned and tender; remove from the wok.
- Reheat the wok, add the onions and garlic and cook, stirring, until the onion is soft.
- Add the bok choy and bell peppers and cook, stirring, until the bok choy is wilted.
- Add the noodles, toss well and then transfer to serving plates.
- Blend the reserved marinade with the cornstarch and water.
- Add to the wok and cook, stirring, until the mixture boils and thickens.
- Return the chicken to the wok and stir-fry until heated through.
- Spoon onto the bok choy mixture on the serving plates.
- This recipe can be prepared a day ahead.
Nutrition Facts : Calories 897.6, Fat 16, SaturatedFat 3, Cholesterol 164.8, Sodium 1500.5, Carbohydrate 129.3, Fiber 15.2, Sugar 27, Protein 59.4
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