Serves 4
This is a great low-carb alternative to chicken noodles!
Ingredients
- 350g Beansprouts
- 350g boneless chicken meat – julienned or cut into matchsticks
- 2 spring onions – finely shredded
- 2 tablespoons sunflower oil
- 1/2 cup water for for gravy
- Salt and pepper to taste
For the marinade
- 1/2 tablespoon cooking wine
- 1 teaspoon toasted sesame oil
- 1 tablespoon light soya sauce
- 1 tablespoon maple syrup (or ½ teaspoon sugar)
- 1 teaspoon cornflower
- 1/2 egg white – slightly beaten
- Pinch of salt
Method
Marinade the chicken for at least 30 minutes Heat the sunflower oil in a non-stick wok, tip in the spring onions and chicken and stir fry for about 4-5 minutes until just cooked; set aside Remove most of the oil, reheat and stir-fry the Beansprouts for 2-3 minutes Add in the chicken and stir-fry for a further 2 minutes Add water and it will thicken to make gravy as required Add salt and pepper to taste