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Nutrition Facts
Serving Size 1 (688g) Recipe makes 2 servings The following items or measurements are not included below: ground lemon myrtle
Calories 1293
Calories from Fat 329		(25%)
Amount Per Serving		%DV
	Total Fat 36.6g	56%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 11.9g
	Polyunsaturated Fat 13.4g
	Trans Fat 0.3g
Cholesterol 260mg		86%
Sodium 1297mg		54%
Potassium 1566mg		44%
Total Carbohydrate 177.1g		59%
	Dietary Fiber 12.5g	49%
	Sugars 14.7g
Protein 64.7g		129%
detailed view... how is this calculated?

Rainforest Roast Chicken

Recipe #371184 | 30 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Pneuma
May 10, 2009

An Australian recipe winner from Paul Greene NSW.

SERVES 2 -4 (change servings and units)

Ingredients

2 chicken breasts, cut into strips
1 Spanish onion, sliced
1 teaspoon ginger, crushed
1 teaspoon garlic, crushed
2 tablespoons vegetable oil
1/2 green capsicum, sliced
1/2 red capsicum, sliced
1 carrot, sliced
1 (400 g) packet hokkien noodles
2 tablespoons soy sauce
2 tablespoons spicy davidson's plum sauce
12 snow peas
1/4 red cabbage (shredded)
1/2 teaspoon ground lemon myrtle
2 shallots, chopped (garnish)

Directions

1
Stir fry chicken strips with onion, ginger, garlic and 1 tbsp oil until the chicken's cooked. Then remove.
2
Add remaining 1 tbsp oil, capsicum and carrot; cook slightly then add the hokkien noodles, soy sauce, Davidson plum sauce and cooked chicken.
3
Cook until noodles are hot then add snow peas, red cabbage and lemon myrtle, stir through. Garnish with shallots and serve.

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Featured Reviews for This Recipe

From: Kumquat the Cat's friend

On May 16, 2009

This was amazingly good! Note that since I'm a vegetarian, I used substitute chicken strips for the meat. Also, since I used this recipe for the Australian Bush Tucker ZWT 5 challenge, I picked it for the lemon myrtle but had to substitute lemon grass because, as far as I know, you can't get lemon myrtle in NYC. Also, instead of plum sauce I used hoisin, and instead of hokkien noodles (found in the refrigerator section I think, but not in my city at all) I used dried bean noodles, and had to add some water (about 1 1/2 cups) to get them hydrated and cooked. This turned out really, really well despite my substitutions. I'd make this again, hands down. My only complaint would be the leftover vegetables that I couldn't use (bell peppers, aka capsicum, and red cabbage). Thanks for this!

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