| Chicken Stuffed With Rice (Djaj Mahshi) |
|
|
Ingredients • 250g Al Ajban skinless chicken breasts, cut into thin strips • 200g egg noodles • 50g unsalted cashews • 3 cloves of garlic, sliced • 1/2 cup of fresh coriander • 1/2 teaspoon fresh ginger, minced • 2 medium spring onions, thinly sliced • 1 fresh red chilli, deseeded and finely sliced • 1 lime, cut into wedges • 2 carrots, shredded • 1 head of broccoli, cut into small florets • 8 pieces baby corn, sliced • Pinch of black pepper • 1 tablespoon vegetable oil • 1 teaspoon sesame oil • 1 tablespoon low-salt soy sauce • 1 tablespoon fish sauce |
Directions • Cook the noodles as per packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. • Lightly toast the cashew nuts in a nonstick frying pan until golden. • Heat the vegetable oil in a large wok (or pan) on medium to high heat. Season the chicken with black pepper, then add to the pan and stir-fry for 3 minutes, or until golden. • Add the garlic and ginger and cook for another minute. • Add the spring onions, carrots, broccoli and baby corn and stir-fry for 3-5 minutes. • Add the cooked noodles. Keep stirfrying until the noodles are warm and the chicken is cooked through. Add the sesame oil, soy sauce and fish sauce. Cook for a few more minutes then remove from heat. • Sprinkle with cashews, sliced chilli and coriander leaves. Serve with lime wedges. |
 |
2 hours or less |
| Chicken Shawarma |
|
|
Ingredients • 250g Al Ajban skinless chicken breasts, cut into thin strips • 200g egg noodles • 50g unsalted cashews • 3 cloves of garlic, sliced • 1/2 cup of fresh coriander • 1/2 teaspoon fresh ginger, minced • 2 medium spring onions, thinly sliced • 1 fresh red chilli, deseeded and finely sliced • 1 lime, cut into wedges • 2 carrots, shredded • 1 head of broccoli, cut into small florets • 8 pieces baby corn, sliced • Pinch of black pepper • 1 tablespoon vegetable oil • 1 teaspoon sesame oil • 1 tablespoon low-salt soy sauce • 1 tablespoon fish sauce |
Directions • Cook the noodles as per packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. • Lightly toast the cashew nuts in a nonstick frying pan until golden. • Heat the vegetable oil in a large wok (or pan) on medium to high heat. Season the chicken with black pepper, then add to the pan and stir-fry for 3 minutes, or until golden. • Add the garlic and ginger and cook for another minute. • Add the spring onions, carrots, broccoli and baby corn and stir-fry for 3-5 minutes. • Add the cooked noodles. Keep stirfrying until the noodles are warm and the chicken is cooked through. Add the sesame oil, soy sauce and fish sauce. Cook for a few more minutes then remove from heat. • Sprinkle with cashews, sliced chilli and coriander leaves. Serve with lime wedges. |
| 45 minutes or less | |
Chicken Shawarma
|
|
