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Chicken sang choy bow

  • 4 Servings


  • 1 tablespoon vegetable oil
  • 700g chicken mince
  • 1 small red capsicum, (150g) chopped finely
  • 150g button mushrooms, chopped finely
  • 1 clove garlic, crushed
  • 3 green onions, chopped finely
  • 2 tablespoon oyster sauce
  • 2 tablespoon soy sauce
  • 2 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 2 cups (160g) bean sprouts
  • 100g packet fried crunchy noodles
  • 8 large iceberg lettuce leaves
  • 2 green onions, sliced thinly, extra


  • 1
    Heat oil in a wok, add chicken and stir-fry until chicken changes colour.
  • 2
    Add capsicum, mushrooms and garlic and stir-fry until vegetables are just tender.
  • 3
    Add chopped onion, sauces and sesame oil and stir-fry until chicken is cooked through. Remove from heat and stir in sprouts and noodles.
  • 4
    Place lettuce leaves on serving plates. Spoon chicken mixture into leaves and sprinkle each with sliced onion.

Source: taste.com.au


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