Singapore Zoodle Stir Fry With Chicken + IG GIVEAWAY
Singapore Zoodle Stir Fry With Chicken + IG GIVEAWAY requires roughly 18 minutes from start to finish. One portion of this dish contains roughly 34g of protein, 26g of fat, and a total of 449 calories. This gluten free and dairy free recipe serves 4 and costs $3.88 per serving. Head to the store and pick up red bell pepper, natural spices, onion, and a few other things to make it today. 306 people were glad they tried this recipe. Plenty of people really liked this main course. It is brought to you by Cafe Delites. With a spoonacular score of 93%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Beef Zoodle Stir Fry, Singapore Five-Spice Stir Fry, and Singapore Pork and Onion Stir-Fry (Chinese).
Servings: 4
Preparation duration: 8 minutes
Cooking duration: 10 minutes
Ingredients:
60g | 2oz bean sprouts (shoots)
9oz | 250g boneless and skinless chicken thigh fillets, sliced into strips
2 level teaspoons curry powder (or madras curry paste) - adjust to your tastes*
2 eggs, lightly whisked with a pinch of salt
½ teaspoon fresh ginger, grated
2 cloves garlic, minced
¼ cup light soy sauce
1 teaspoon white sugar or a natural granulated sweetener
2 tablespoons olive oil
1 small onion, thinly sliced
1 medium red bell pepper (capsicum), halved, deseeded, thinly sliced
2 tablespoons Chinese rice wine (Shaoxing).jpg)
sesame seeds
2 green shallots, ends trimmed, thinly sliced diagonally
9oz | 250g peeled large shrimp (prawns), tails on or off
100g | 3.5 oz sugar snap peas (snow peas), stemmed, strings removed
3 large zucchini, spirilized into spaghetti/angel hair thickness
Equipment:
paper towels
whisk
frying pan
wok
wooden spoon
spatula
Cooking instruction summary:
Whisk together the sauce ingredients. Pat the shrimp dry with a paper towel. Pour 2 tablespoons sauce over shrimp; mix through to evenly coat. Set aside.Add 1 tablespoon of sauce to chicken strips. Stir through to evenly coat. Set aside.Meanwhile, turn Zucchini into noodles using the Inspirilizer or any spirilizer. Set aside.Prepare all vegetables and have everything ready before cooking.Heat 1 teaspoon of oil in a wok or skillet over high heat. Add the whisked eggs, swirling pan to create an omelette. When omelette has set; break up into small pieces using a spatula or wooden spoon. Remove from pan and set aside. Use paper towel to wipe the wok clean.Add the chicken strips; stir fry for 3-4 minutes or until cooked through. Transfer to a warm plate. Add another teaspoon of oil to wok/skillet; stir fry the shrimp for about 2-3 minutes, or until just turned pink and opaque in colour. (Do not over cook them. They should have a U-shape to them if properly cooked). Remove from pan and set aside.Heat the remaining oil in the wok over high heat. Add 1 teaspoon of the curry powder and stir-fry for 30 seconds or until fragrant. Add the vegetables and stir-fry for 2-3 minutes or until the onion and snow peas begins to soften. Add the zoodles and the remaining sauce. Strir fry for about 2 minutes until the zoodles are just beginning to soften (they will release a lot of water if over cooked). Add the reserved egg, chicken and shrimp; mix all ingredients through together. Season with salt (if needed), and garnish with the green onion slices and sesame seeds to serve.
Step by step:
1. Whisk together the sauce ingredients. Pat the shrimp dry with a paper towel.
2. Pour 2 tablespoons sauce over shrimp; mix through to evenly coat. Set aside.
3. Add 1 tablespoon of sauce to chicken strips. Stir through to evenly coat. Set aside.Meanwhile, turn Zucchini into noodles using the Inspirilizer or any spirilizer. Set aside.Prepare all vegetables and have everything ready before cooking.
4. Heat 1 teaspoon of oil in a wok or skillet over high heat.
5. Add the whisked eggs, swirling pan to create an omelette. When omelette has set; break up into small pieces using a spatula or wooden spoon.
6. Remove from pan and set aside. Use paper towel to wipe the wok clean.
7. Add the chicken strips; stir fry for 3-4 minutes or until cooked through.
8. Transfer to a warm plate.
9. Add another teaspoon of oil to wok/skillet; stir fry the shrimp for about 2-3 minutes, or until just turned pink and opaque in colour. (Do not over cook them. They should have a U-shape to them if properly cooked).
10. Remove from pan and set aside.
11. Heat the remaining oil in the wok over high heat.
12. Add 1 teaspoon of the curry powder and stir-fry for 30 seconds or until fragrant.
13. Add the vegetables and stir-fry for 2-3 minutes or until the onion and snow peas begins to soften.
14. Add the zoodles and the remaining sauce. Strir fry for about 2 minutes until the zoodles are just beginning to soften (they will release a lot of water if over cooked).
15. Add the reserved egg, chicken and shrimp; mix all ingredients through together. Season with salt (if needed), and garnish with the green onion slices and sesame seeds to serve.
Nutrition Information:
covered percent of daily need
