Another slow cooker fav! Bang it in and get on with your day!
This is also a fab fakeaway meal! I loved this so so much- even if I do say so myself!
522 calories per serving (recipe serves 2)
P: 58g C: 65g F: 6g
Ingredients
300g Chicken Breast Fillet(s)
100g diced red onion
40ml Dark Soy Sauce
40g Sriracha Hot Chilli Sauce
30ml Hoisin Sauce
10g garlic purée
8g ginger puree
250ml xox less salt Chicken Stock, Made up with cube
These get added towards the end
10g cornflour
300g Amoy Straight to Wok Singapore Curry Noodles
Method
Preheat the slow cooker on the high setting.
Add the chicken breast(s) to the slow cooker pan and pour in the dark soy, hoisin & sriracha.
Then add garlic purée and ginger puree.
Next, pour in the chicken stock. And stir well.
Cover with slow cooker lid and cook on the high setting for 4 hours OR 6 hours on low, if you would prefer.
Once the time is up, remove lid and using two fork pull about the chicken breast to shred.
Then add in Singapore noodles and cornflour slurry (in a small bowl add cornflour and a few drops of water to create the slurry)
Cover and cook on the high setting for a further 20 minutes.
Serve and enjoy!
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