Pasta with Pesto, Eggplant, Zucchini, Tomatoes, Olives and Feta - Chef Recipe by Matt Golinski.
“Having a three-year-old means I try to cook food that she’s likely to eat, is healthy and that w...
3 Tbs peanut oil
600g chicken breast, cubed
1 red capsicum, cut into strips
300g sugar snap peas, de-stringed
1 head broccoli, cut into small florets
1 small packet Hokkien noodles
1 jar hoisin sauce
1 tsp cornflour
1 cup water
In a frying pan, heat oil and brown chicken in batches, setting them aside when done.
Put broccoli and sugar snap peas in a heat proof bowl and pour boiling water over them.
Place all chicken back into pan and add capsicum. Stir fry for a few minutes before adding Hoisin sauce.
In another heat proof bowl, add noodles and cover with boiling water.
Mix cornflour into cup of water and stir into pan, bringing it to the boil to form a sauce.
Drain vegetables and add to pan before draining noodles and tossing into pan, combining until all ingredients are covered in sauce.