Quick maple chicken
In this easy stir fry, vegetables are steamed first.
400g pkt of Hokkien Noodles, colour-free (or even pasta)
6 cups failsafe vegetables, finely chopped (celery, cabbage, Brussels sprouts, choko, swede, carrot if permitted)
400-500g chicken thighs, cubed
1 spring onion, sliced
2/3 cup failsafe chicken stock or water
1 tbsp cornflour
1 tbsp canola oil
1/3 cup pure maple syrup
½ tsp citric acid
salt to taste.
Cook noodles according to directions on the packet. Chop and steam or microwave vegetables. In a preheated frypan or wok with a little failsafe oil, stir fry chicken pieces and shallots over moderate heat for 5 minutes. Add steamed vegetables and noodles and cook for a further 3 minutes. Combine chicken stock, cornflour, oil, maple syrup and citric acid into a sauce and pour over. Stir gently until heated through and thickened. Serves 4 immediately.