- Serves 4
- Preparation Time 10MINS
- Cook Time 20MINS
1 tbsp vegetable oil
1 brown onion, sliced
500g chicken breast, sliced
1 bunch Asian greens (such as bok choy or choy sum), sliced
tsp ginger, grated
1 clove garlic, crushed
250ml Campbell’s Real Stock – Chicken, hot
1 tbsp oyster sauce
3 drops sesame oil
500gm Hokkien noodles
Spring onions & coriander, to garnish
1 tablespoon cornflour
1 tablespoon water
STEP 1 Combine the cornflour and water in a small bowl.
STEP 2 Bring a large pot of water to the boil.
STEP 3 Heat a wok, add oil and chicken, cook chicken until just turning golden.
STEP 4 Add onion, garlic, ginger to the wok, cook for 1 minute. Add hot Campbell’s Real Stock and oyster sauce, bring to the boil then remove from the heat. Whisk in cornflour mixture and return to the heat, add 3 drops of sesame oil, return to the boil then lower heat to a gentle simmer.
STEP 5 Meanwhile add asian greens to the pot of boiling water and remove when wilted. Place hokkien noodles in a heatproof bowl and pour the same boiling water over the noodles, let stand for 1-2 minutes then drain.
STEP 6 Add drained asian greens and hokkien noodles to chicken mixture, stir to combine and garnish with spring onions and coriander. Serve.