Sal’s Slimming World Storecupboard cook-in Ep9 - Syn-free Chicken Pad See Ew recipe

#EatWellAtHome #FoodOptimising #SlimmingWorld
Each week, together with chef Sal, we’ll be bringing you meal inspiration and plenty more kitchen tips. Get involved by making your own dish, using whatever fab Food Optimising flavours and fillings you have in your kitchen, and sharing your creations with us using #EatWellAtHome. Today’s episode features a Chicken pad see ew.
Syns per serving: FREE
Serves 4
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp white wine vinegar
2 level tsp sweetener (optional)
8 large skinless and boneless chicken thighs, cut into large chunks
2 tsp Chinese five-spice powder
low-calorie cooking spray
225g dried rice noodles
300g mixed stir-fry vegetables
300g prepared butternut squash noodles
2 large eggs, beaten
dried chilli flakes, to serve (optional)
lime wedges, to serve
To make the sauce, mix the soy sauce, oyster sauce, vinegar, sweetener, if using, and 100ml water in a jug. Put the chicken on a plate, and season with the five-spice.
Spray a large non-stick frying pan or wok with low-calorie cooking spray and place over a medium heat. Add the chicken and cook for 10-15 minutes or until cooked through, tossing occasionally. Transfer to a plate, cover with kitchen foil and keep warm.
Our flexible healthy eating plan, Food Optimising, makes losing weight easy and enjoyable. There’s no calorie counting and no tiny portions - just healthy everyday foods you’ll find at the supermarket and hundreds of recipes and ideas for filling, family-friendly meals. You can find recipe inspiration here: www.slimmingworld.co.uk/recipes
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Meanwhile, prepare the rice noodles according to pack instructions. Drain, rinse under cold water and drain again.
Using the pan you used for the chicken, stir-fry the mixed veg and squash noodles for 5 minutes or until tender. Transfer to another plate, cover with kitchen foil and keep warm.
Spray the pan with low-calorie cooking spray, crack in the eggs and quickly scramble. Add the rice noodles and continue to stir-fry until the rice noodles sauce mixture are starting to caramelise around the edges. Remove from the heat and stir through the vegetables and squash noodles. Top with the chicken.
Divide between bowls and sprinkle with chilli flakes if you like a bit of fire! Serve hot with lime wedges to squeeze over.

[@jaquelinehighfield5436]

looks good yum yum

[@janethatfield6277]

Looks delicious Sal will definitely being making your recipe thank you for sharing

[@slimmingworld]

Let us know what you think to it Janet? Love from Slimming World x

[@barefootreflexology1540]

Looks delicious - will definitely be trying this! x

[@slimmingworld]

Hope you enjoy! Love Slimming World x

[@theresa5059]

I'm looking forward to making this!😋

[@slimmingworld]

Hope you enjoy Theresa! Love from Slimming World x

[@kellywareham6651]

Looks great what can I use instead of oyster sauce please if your a vegan x

[@slimmingworld]

Hi Kelly, Thai Taste do a vegan "fish" sauce that would work well, I just googled vegan oyster sauce and there are a few recipes that came up if you wanted to make your own. Hope that helps. Gemma, Slimming World video team