Chicken San Choy Bow
Servings Prep Time
4servings 5minutes
Cook Time
15minutes
Servings Prep Time
4servings 5minutes
Cook Time
15minutes
Ingredients
  • 1 & 1/4teaspoons sesame oil6.3 mls
  • 1 & 1/4cloves garlic3.8 grams
  • 500grams lean chicken mince
  • 2medium carrots140 grams
  • 4 spring onion60 grams
  • 220grams tinned water chestnuts, drained
  • 1 & 1/4tbsp soy sauce, salt reduced25 mls
  • 1/3cup oyster sauce80 mls
  • 250grams rice vermicelli noodles
  • 4tsp toasted sesame seeds16 grams
  • 15leaves iceberg lettuce to serve120 grams
Instructions
  1. Finely slice the spring onion, dice the garlic, and grate the ginger and carrot separately.
  2. Drain and slice the water chestnuts and prepare the vermicelli according to packet instructions, then roughly chop.
  3. Add the oil to a fry pan and heat over medium-high. Stir fry the garlic and ginger.
  4. Then add the chicken mince and continually move around the pan to break up and avoid clumps.
  5. Cook until browned and cooked through.
  6. Add the carrot, spring onion, and water chestnuts and stir fry for a minute or so.
  7. Add soy sauce and oyster sauce and stir fry for another 20 seconds or until everything is well combined
  8. Remove from heat and add vermicelli noodles.
  9. Serve in lettuce cups and sprinkle with toasted sesame seeds.
Recipe Notes

332 calories per serve

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 Chicken San Choy Bow
Chicken San Choy Bow
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Course Main Meals
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1 & 1/4 teaspoons sesame oil 6.3 mls
  • 1 & 1/4 cloves garlic 3.8 grams
  • 500 grams lean chicken mince
  • 2 medium carrots 140 grams
  • 4 spring onion 60 grams
  • 220 grams tinned water chestnuts, drained
  • 1 & 1/4 tbsp soy sauce, salt reduced 25 mls
  • 1/3 cup oyster sauce 80 mls
  • 250 grams rice vermicelli noodles
  • 4 tsp toasted sesame seeds 16 grams
  • 15 leaves iceberg lettuce to serve 120 grams
Course Main Meals
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1 & 1/4 teaspoons sesame oil 6.3 mls
  • 1 & 1/4 cloves garlic 3.8 grams
  • 500 grams lean chicken mince
  • 2 medium carrots 140 grams
  • 4 spring onion 60 grams
  • 220 grams tinned water chestnuts, drained
  • 1 & 1/4 tbsp soy sauce, salt reduced 25 mls
  • 1/3 cup oyster sauce 80 mls
  • 250 grams rice vermicelli noodles
  • 4 tsp toasted sesame seeds 16 grams
  • 15 leaves iceberg lettuce to serve 120 grams
Chicken San Choy Bow
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Instructions
  1. Finely slice the spring onion, dice the garlic, and grate the ginger and carrot separately.
  2. Drain and slice the water chestnuts and prepare the vermicelli according to packet instructions, then roughly chop.
  3. Add the oil to a fry pan and heat over medium-high. Stir fry the garlic and ginger.
  4. Then add the chicken mince and continually move around the pan to break up and avoid clumps.
  5. Cook until browned and cooked through.
  6. Add the carrot, spring onion, and water chestnuts and stir fry for a minute or so.
  7. Add soy sauce and oyster sauce and stir fry for another 20 seconds or until everything is well combined
  8. Remove from heat and add vermicelli noodles.
  9. Serve in lettuce cups and sprinkle with toasted sesame seeds.
Recipe Notes

332 calories per serve