Crispy Skinned Chicken and Asian Inspired Vegetables


440g packet Hokkein Noodles

2 Chicken Breast – Skin On (250g ea approx)

1/2 Yellow Capsicum

1/2 Red Capsicum

1 Onion

1/2 Leek

1 Tsp fresh crushed garlic

1 Tbs Cooking oil (not Olive Oil)

2 Tsp Yeo’s 100% Pure Sesame oil

3 Tbs Lee Kum Kee Oyster Sauce


Before we start, put a medium pot on the stove and boil water.

Using a frying pan, heat to 180degrees and put in 1Tbs of cooking oil (I personally use Vegetable Oil), once heated place Chicken Breast skin down into the pan and hold down firmly, until skin is crispy; approximately 4minutes. Seal chicken in pan and place on baking tray into oven at 180degrees for further 10minutes, or until chicken is cooked, skin facing upwards.

While chicken is cooking, in the frying pan, add garlic, julienne carrot, and onion, and warm for 1-2 minutes. Add leek, capsicum (yellow and red) and sesame oil and lightly fry until onion and leek have separated, and vegetables are lightly fried but not soft. Add Oyster sauce and stir for a few minutes until chicken is ready.

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Drop the Hokkein noodles into the boiling water for 30seconds and then remove and strain, taking out the starch and fats. Add noodles into the fry pan with the vegetable and stir briefly.

Remove chicken from oven, and place on chopping board. Let rest for 2 minutes then slice and serve with the noodles and vegetables. The skin should be crispy, and the chicken breast juicy.

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