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About this recipe:
This is a quick and easy Chinese style chicken with capsicum, green onions and noodles. The moongfali comes from a sauce made with peanut butter, soy sauce, stock and ginger. Yum!
1 1/2 tablespoons vegetable oil, divided
1 red capsicum, julienned
4 green onions, chopped
60g fresh beansprouts (optional)
500g (2 cups) chicken breasts, cut into cubes
140g smooth peanut butter
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
110ml chicken stock
- Cook pasta. Cook red capsicum, green onion and beansprouts in 1 tablespoon oil until tender yet still crunchy. Set aside.
- Cook chicken in the same pan, adding remaining oil if needed. When chicken is done and juices run clear, set aside.
- Mix peanut butter, soy sauce and ginger in a large pan over medium low heat.
- Add chicken stock. Add pasta, cooked vegetables and chicken. Toss to coat all ingredients. Serve immediately.
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