Kung Pao Chicken Noodle Tray Bake Recipe
Kung pao chicken noodle tray bake recipe
A bought stir-fry sauce turns easy to use chicken thighs and alert veg into an easy Chinese noodle go-to.
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To get started later than this particular recipe, we have to first prepare a few ingredients. You can have Kung pao chicken noodle tray bake recipe using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Kung pao chicken noodle tray bake recipe:
- 1 large red capsicum
- 1 large green capsicum
- 2 bunches baby pak choy
- 3 green shallots
- 1 long retrieve log on red chilli
- 40g (1 /4 cup) roasted peanuts
- 8 small chicken thigh fillets, trimmed
- 1 tbsp peanut oil
- 145g pkt Lee Kum Kee Kung Pao Chicken stir-fry sauce
- 280g pkt shelf-fresh chow mein noodles
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Steps to make Kung pao chicken noodle tray bake recipe:
- Preheat oven to 220C/200C admirer forced. Put the kettle on. Deseed and harshly roughly chop the capsicums. Halve pak choy and chop shallots into 3cm lengths. Thinly slice the chilli and scratchily chop peanuts.
- Toss chicken, capsicum, oil and 1 tbs sauce just about a baking tray. impinge on ahead out evenly. Bake for 15 minutes or until chicken is just cooked through.
- Meanwhile, place the noodles in a heatproof bowl and cover in the manner of boiling water. Set aside for 5 minutes to soak. Drain.
- Transfer chicken to a plate. Toss the noodles, shallot and half the enduring surviving sauce when the capsicum all but the tray. Return chicken to tray. Bake for 5-10 minutes or until chicken is cooked right through.
- While chicken cooks, place pak choy in a heatproof bowl and cover in imitation of boiling water. Set aside for 2 minutes or until just wilted. Drain.
- pinnacle tray bake taking into consideration subsequently pak choy, enduring surviving sauce, chilli and nuts. Serve.
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