On a low-carb diet? Bored with pasta and rice? Mix up your midweek meal repertoire with these quick yet satisfying recipe ideas that take 30 minutes or fewer.
This noodle-free chicken Chinese chow mein is a quick and easy stir-fry perfect for those weeknights when you’re short on time or energy, or both.
3 medium carrots, peeled
2 garlic cloves, crushed
2cm piece fresh ginger, peeled, finely grated
1/3 cup oyster sauce
1/2 teaspoon ground white pepper
1/4 cup natural sliced almonds
2 teaspoons sesame seeds
2 tablespoons rice bran oil
400g chicken breast fillet, sliced
1 brown onion, cut into thin wedges
300g broccoli, cut into florets
1/4 green cabbage, shredded
1/2 cup bean sprouts, trimmed
Using a spiral slicer or julienne peeler, cut carrot into long, thin noodle shapes.
Combine garlic, ginger, oyster sauce, pepper and 1/3 cup water in a jug.
Heat a wok over high heat. Add almonds and sesame seeds. Stir-fry for 2 minutes or until toasted. Transfer to a bowl.
Add 1/2 the oil to wok. Swirl to coat. Add chicken. Stir-fry for 3 minutes or until cooked through. Transfer to a heatproof bowl. Cover to keep warm.
Add remaining oil. Swirl to coat. Add onion. Stir-fry for 2 to 3 minutes or until softened. Add carrot. Stir-fry for 2 minutes or until just tender. Add broccoli and shredded cabbage. Stir-fry for 2 minutes or until cabbage begins to wilt. Return chicken to wok with sauce mixture and bean sprouts. Stir-fry for 1 to 2 minutes or until heated through. Serve chow mein sprinkled with toasted almond mixture.