Delicious Ginger Chicken with Mushrooms and Noodles – ready from wok to bowl in less than 30 mins
200g/7oz boneless skinless chicken thigh (or breast)
1 tbs of fresh grated ginger root
1 clove of garlic, crushed
120g of noodles
1 onion, halved and sliced
150g of mushrooms, sliced
1 carrot, julienned?
1 tbs of cornstarch – 1.5 syns
1 tbs of maple syrup – 2 syns
1 tbs of dark soy sauce
1 tbs of light soy sauce
1/2 cup (120ml) of water
cooking oil spray
2 spring onions, finely sliced
Combine the water, starch, soy sauce, and maple syrup. Set aside.
Cook the noodles as per the packet instructions. Drain and set aside.
Heat a large wok or frying pan over a medium high heat and spray with some cooking oil spray.
Add the ginger, garlic and chicken and fry until slightly golden. Remove and set aside.
Spray wok with some more spray oil and add the red onion and mushrooms and cook for approx 5 mins
Add the chicken back to the pan, along with the carrot and sauce, stir heat until sauce starts to thicken
Add the noodles and stir to evenly coat.
Season with black pepper and sprinkle with spring onions.