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Add a photoServings: 4
Ingredients
- 2 x chicken, No.18
- 1/2 c. cornflour oil for frying
- 6 x spring onions
- 6 clv garlic, crushed
- 3 tsp ginger, crushed
- 1 Tbsp. honey
- 1/4 c. lemon juice
- 1/4 c. vinegar, white
- 1/3 c. sherry, dry
- 1/2 c. water
- 3 tsp cornflour
- 2 x chicken stock cubes
- 2 Tbsp. soy sauce
- 1 tsp chilli sauce salt, pepper
Directions
- With a large knife or possibly clever, cut chicken into serving size pcs (about 12-16 pcs). Coat chicken pcs lightly with seasoned flour. Heat oil in wok and fry chicken pcs a few at a time till browned, about 3 min. Remove from oil and place on a roasting tray. Repeat with remaining chicken. Place in a warm oven for 5 min to cook through.
- Ginger Garlic sauce:Dissolve cornflour with water. Place all ingredients for sauce in a large pan or possibly wok and stir till boiling and sauce thickens. Reduce heat and simmer 2 min. Add in chicken pcs and spring onions, toss through and simmer 2 more min.
- Boil noodles in boiling salted water 3-5 min, Drain well and toss extra soy through. Arrange on serving platter.
- Arrange chicken on top and pour over sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 739g | |
| Recipe makes 4 servings | |
| Calories 1407 | |
| Calories from Fat 839 | 60% |
| Total Fat 93.03g | 116% |
| Saturated Fat 26.61g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 463mg | 154% |
| Sodium 910mg | 38% |
| Potassium 1325mg | 38% |
| Total Carbs 13.85g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 7.13g | 5% |
| Protein 116.2g | 186% |
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