
Ingredients
- 500g Chicken breast
- 1 teaspoon of ABC kecap manis
- 1 teaspoon sugar
- 1 teaspoon tapioca starch
- 1 tablespoon oyster sauce
- 1 tablespoon ABC kecap manis
- 3 cups Chinese broccoli or regular broccoli
- 1/2 a Capsicum
- 3 cloves garlic
- 1 pound Fresh rice noodles
- 2 teaspoons Soy sauce
- 3 tablespoons Olive oil
- 2 eggs
- Spring onions
- Fresh chilli
- 1/2 teaspoon white pepper
- 1 teaspoon Fish sauce
Method
- Slice chicken into thin strips and marinate with 1 teaspoon of kecap manis, tapioca starch, 1 teaspoon olive oil. Set aside and prepare other ingredients. This step can be done up to a day in advance
- Cut up all veg and mix remaining sauces in a bowl with sugar and white pepper. Set aside. Soak rice noodles in warm water for 5 minutes then drain and add 1 teaspoon of oil and break the noodles apart. Oil will help them to stop sticking together.
- In a wok add 1 tablespoon of oil and fry chicken until about 80% cooked then return to the marinade bowl. Add 1 tablespoon of olive oil and fry garlic with all the vegetables for 2 minutes. Add rice noodles and pour the sauce mixture over the top and gently mix everything together. You will need to move quickly.
- Push the mixture to one side of the wok, add 1 tablespoon of oil and crack the eggs into the wok. Scramble them then mix them through the dish. Allow a bit of time for the noodles to caramelise before removing from heat. Garnish with spring onion and chilli’s.
Product used in recipe
- ABC - ABC MEDIUM SWEET SOY SAUCE 620ML