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Vegetable mango chutney wok with chicken à la Didi

updated

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Ingredients for 4 servings:

  • 250 g Asian vegetable mix, frozen
  • 400 g chicken schnitzel
  • 250 g wok noodles
  • 1 tbsp Chinese spice
  • 2 tbsp soy sauce, light
  • 1 tbsp hoisin paste
  • 1 jar mango chutney
  • 2 tbsp sunflower oil
  • 500 ml vegetable stock

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 40 minutes

Cut the chicken schnitzel into strips. Season the strips well with Chinese seasoning. Add the light soy sauce. Mix everything well. Place in a freezer bag and press out any air. Place the bag in the refrigerator for a day to marinate. Heat a wok pan with sunflower oil. Brown the marinated strips on all sides. Add the Asian vegetables, hoi sin paste, and mango chutney. Add the egg wok noodles and top up with the vegetable stock. Cook until the noodles have absorbed the liquid. Plate up and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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