Notes:

hiya i found some recipes to try out

Stir fried chicken with fresh spring vegetables cooked in Sharwood’s Black Bean Sauce - served with noodles. Quick and extremely easy… Plus one serving provides a portion of your 5-a-day fruit and veg quota!

Ingredients

• 100g Broccoli
• 100g Baby Sweetcorn
• 2 Chicken Breast Fillets (approx 150g each)
• 1 Bunch Spring Onions
• 2 Medium Carrots
• 1 tbsp Olive Oil
• 34g Ginger
• 4 Blocks Medium Egg Noodles, Sharwood’s(65g each )
• 1 Jar Black Bean Stir-Fry Sauce, Sharwood’s

Method

1. Bring a large saucepan of water to the boil, add the noodles, return to the boil and simmer for 4 minutes (or per pack instructions). Drain and keep warm.
2. Meanwhile :- Slice the chicken breasts into 1″ chunks;- Cut the broccoli into florets;- Peel the ginger and cut into matchsticks;- Trim and diagonally slice the spring onions;- Peel the carrots and cut into matchsticks.
3. Bring a second pan of water to the boil and blanch the broccoli and sweetcorn in the water for 2 minutes. Drain well.
4. Heat ½ tbsp oil in the wok until smoking then add the chicken and stir-fry for 7-8 minutes (or until golden. Transfer to a plate and keep warm.
5. Heat the remaining oil in pan and add the ginger, spring onions and carrots and stir-fry for 2 minutes. Stir in the broccoli and sweetcorn and stir-fry for a further 2 minutes.
6. Return the chicken to the pan, add the noodles and black bean sauce. Stir to coat and heat through.
7. Serve immediately!

Chunks of chicken, courgette, peppers and mushrooms threaded onto skewers and coated in Sharwood’s Yellow Bean Sauce, grilled and served on a bed of spicy noodles. Delicious!

Ingredients

• 4 Blocks Medium Egg Noodles, Sharwoods(65g each )
• 2 Chicken Breasts, Skinless (approx 150g each)
• 1 Jar/195g Yellow Bean Sauce, Sharwoods*
• 4 Button Mushrooms
• 1 Medium Courgette
• ½ Yellow Pepper
• ½ Red Pepper
• 1 tbsp Olive Oil
• 4 Spring Onions
• 1 Red Chilli or 1 tsp EPC Very Lazy Chilli (optional)

NB: You will also need some wooden skewers.

Method

1. Bring a large saucepan of water to the boil, add the noodles, return to the boil and simmer for 4 minutes (or per pack instructions).
2. Cut the chicken breasts into 1″ chunks and place them into a bowl. Add ¾ jar of Yellow Bean Sauce and stir chicken to coat. Set aside.
3. Preheat grill.
4. Meanwhile, quarter the mushrooms; slice the courgette into ¼”/½cm pieces; deseed and slice the pepper into 1″ squares.
5. Take each of the wooden skewers and make up the kebabs, starting each with a quarter of mushroom and then alternating chicken, courgette and pepper (as you wish), and ending each with another quarter of mushroom.
6. Place the kebabs onto the grillpan and cook for 10-15 minutes, turning frequently, until chicken is cooked.
7. Once kebabs are cooked, heat the oil to smoking point in a wok, carefully add the spring onions and chilli and stirfry for 1 minute. Add the noodles and remaining sauce and stir to coat. Heat through.
8. Serve kebabs on bed of noodles and eat immediately!

Servings: 4

Ingredients:
4 Blocks Medium Egg Noodles, Sharwoods
(65g each )

2 Chicken Breasts, Skinless (approx 150g each)
1 Jar/195g Yellow Bean Sauce, Sharwoods*
4 Button Mushrooms
1 Medium Courgette
½ Yellow Pepper
½ Red Pepper

1 tbsp Olive Oil
4 Spring Onions
1 Red Chilli or 1 tsp EPC Very Lazy Chilli (optional)

100g Broccoli
100g Baby Sweetcorn
2 Chicken Breast Fillets (approx 150g each)
1 Bunch Spring Onions
2 Medium Carrots
1 tbsp Olive Oil
34g Ginger
4 Blocks Medium Egg Noodles, Sharwood's
(65g each )
1 Jar Black Bean Stir-Fry Sauce, Sharwood's

Directions:
maybe try this out might help

Submitted by:
keiley

 

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Tags: low in fat, Main Dish

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This entry was posted on Thursday, December 17th, 2009 at 4:53 am and is filed under Carb diet recipes, Dash Diet recipes, Diet Recipes, Easy Diet recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.