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Chilli Soy Glazed Chicken Vegetables

Chilli Soy Glazed Chicken & Vegetables

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    15 mins

  • Cooking

    15 mins

Dinner Lunch Chicken

What You Will Need

Ingredients

  • 140 g dried round egg noodles
  • 1 tbsp canola oil
  • 300 g chicken thigh fillets (skinless) [sliced into strips]
  • ½ onion thinly (sliced)
  • 1 carrots peeled and cut into thin batons
  • ½ red capsicum (thinly sliced)
  • 50 g snow peas (roughly chopped)
  • 1 clove of garlic (crushed)
  • ½ tbsp sesame seeds (lightly toasted in a dry frying pan)

Sauce Mix

  • 1 tbsp Lee Kum Kee Hoisin Sauce
  • 1 tbsp Lee Kum Kee Premium Soy Sauce
  • ½ tbsp Lee Kum Kee Chiu Chow Style Chilli Oil
  • ½ tsp rice vinegar
  • ½ tsp brown sugar

Made with
Lee Kum Kee products

013097 - CHIU CHOW 205G X 12 - FRONT V5 copy (1)

Chilli Sauce

Chiu Chow Style Chilli Oil
HOISIN SAUCE 240G - FRONT copy

Cooking and Dipping Sauces

Hoisin Sauce
PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce

How to make it

  1. To make the glaze, in a small bowl, mix the hoisin sauce, soy sauce, chilli oil, rice vinegar and brown sugar until well combined. Set aside.
  2. Heat a film of oil in a large frying pan or wok over medium-high heat. Add the chicken and season with salt and pepper. Stir-fry for 5–6 minutes, until golden and cooked through.
  3. Return the pan to the heat with the remaining oil. Add the onion, carrot and capsicum, and stir-fry for 3–4 minutes until just tender. Add the snow pea and garlic, and cook for a further 2 minutes.
  4. Return the chicken to the pan along with the glaze. Toss everything together and stir-fry for 2–3 minutes until the chicken is coated and the sauce is glossy. Adjust seasoning with salt and pepper to taste.
  5. Spoon into bowls with noodles. Sprinkle with sesame seeds and drizzle with a little extra chilli oil if you want more heat.