OUR RECIPES
One ingredient, a world of possibilities. Let us show you what you can do with a DENNY mushroom. Hint: it’s wildly tasty! Add goodness to every meal with our DENNY recipes.
CHICKEN CHOP SUEY NOODLES
Serves: 4Prep time: 30 minCook time: 20 minsINGREDIENTS
• 2 tbsp oil (vegetable or sesame)
• 2-3 chicken breasts, thinly sliced
• Salt & black pepper, to taste
• 1 red pepper, thinly sliced
• 1 carrot, julienned or thinly sliced
• 100g snap peas
• 100g baby corn, halved lengthways
• 3 spring onions, sliced (white and green parts separated)
• 1 tub (400g) Denny Sweet & Sour Cook-In Sauce
• 3-4 nests cooked egg noodles
• 1 tbsp soy sauce (optional)
• Sesame seeds, to serve (optional)
METHOD
Heat 1 tbsp oil in a large wok or frying pan over high heat.
Add sliced chicken, season lightly with salt and pepper, and stir-fry until golden and cooked through (about 5–6 minutes).
Remove from pan and set aside.
Add the remaining oil to the pan.
Stir-fry the red pepper, carrot, baby corn, and white parts of the spring onion for 2–3 minutes.
Add snap peas and cook for another 1–2 minutes – keep the veggies vibrant and slightly crisp.
Return the chicken to the pan.
Pour in the Denny Sweet & Sour Cook-In Sauce and toss everything together.
Add cooked egg noodles and stir-fry for 2–3 minutes until everything is hot and well-coated.
Adjust seasoning - splash in soy sauce instead of salt if you prefer.
Serve with spring onions and sesame seeds (if using). Airfry for 12–15 minutes, turning halfway, until golden and crisp.
When all the air-fried florets are cooked, add them back to the basket and add the Denny Sweet and Sour Cook-In Sauce. Air-fry for another 5 minutes or until warmed through.
Scatter with sesame seeds and spring onion and enjoy!
