A delicious, refreshing, sweet chicken dish using up leftover chicken from the Sunday roast. To make this dish go a little further add a tin of reduced calorie coconut milk with the sweet chilli sauce. Cooked chicken can be stored for up to three days in the fridge.
Serves: 4
Total time: 35 minutes
Ingredients
- 1 tablespoon sweet chilli sauce
- 400g cooked chicken
- 1 pack noodles (cooked)
- 25g cashew nuts
- ¼ fresh pineapple peeled, cored and cut into small chunks
- 1 tablespoon oil
- 15 g butter (unsalted)
- 1 onion
- 2 carrots
- Cabbage
Method
- Cube the cooked chicken
- Peel and slice onion and carrots thinly
- Wash cabbage leaves, trim thick vein in each leaf. Roll up leaves together and slice very thinly
- Pre-heat wok with butter and oil. Add onions and carrots, stirfry for 6 to seven minutes
- Add chicken, cashew nuts and cook until hot. Add shredded cabbage, stir fry for 3 -4 minutes
- Just before removing off the heat add in pineapple
- Stir in noodles, return to heat until food is hot
- Add sweet chilli sauce, stir using tongs. Taste, seasoning as required. Serve immediately in warm bowls
- Alternatively use sultanas or sunflower seeds instead of cashew nuts
