Kung Pao Chicken Noodle Tray Bake Recipe

A bought stir-fry sauce turns handy chicken thighs and fresh veg into an easy Chinese noodle go-to.

The ingredient of Kung Pao Chicken Noodle Tray Bake Recipe

• 1 large red capsicum
• 1 large green capsicum
• 2 bunches baby pak choy
• 3 green shallots
• 1 long fresh red chilli
• 40g 1 4 cup roasted peanuts
• 8 small chicken thigh fillets trimmed
• 1 tablespoon peanut oil
• 145g pkt lee kum kee kung pao chicken stir fry sauce
• 280g pkt shelf fresh chow mein noodles

The Instruction of kung pao chicken noodle tray bake recipe

• preheat oven to 220c 200c fan forced put the kettle on deseed and coarsely chop the capsicums halve pak choy and chop shallots into 3cm lengths thinly slice the chilli and coarsely chop peanuts
• toss chicken capsicum oil and 1 tbs sauce on a baking tray spread out evenly bake for 15 minutes or until chicken is just cooked through
• meanwhile place the noodles in a heatproof bowl and cover with boiling water set aside for 5 minutes to soak drain
• transfer chicken to a plate toss the noodles shallot and half the remaining sauce with the capsicum on the tray return chicken to tray bake for 5 10 minutes or until chicken is cooked right through
• while chicken cooks place pak choy in a heatproof bowl and cover with boiling water set aside for 2 minutes or until just wilted drain
• top tray bake with pak choy remaining sauce chilli and nuts serve

Nutritions of Kung Pao Chicken Noodle Tray Bake Recipe

calories: 699 553 calories
calories: 23 5 grams fat
calories: 5 9 grams saturated fat
calories: 53 3 grams carbohydrates
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calories: 63 7 grams protein
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