Empty My Fridge
Lunchbox Chicken Macaroni Back-to-School
Ingredients
- Vegetable oil3 tbsp
- Lehsan finely chopped 1 & ½ tsp
- Chicken stock · boneless, powder200 g + 1 tsp
- Lal mirch crushed¼ tsp
- Lehsan powder½ tsp
- Kali mirch powder½ tsp
- Onion powder½ tsp
- Safed mirch powder¼ tsp
- Saltto taste
- Ketchup¼ cups
- Soy sauce
- Hot sauce
- Gajar diced3–4 tbsp
- Shimla mirch3–4 tbsp
- Band gobhi half
- Sweet corn3–4 tbsp
- Macaroni pasta250 g
- Hara pyaz green part chopped2 tbsp
Instructions
- Heat the oil in a wok.
- Add the garlic and fry on medium heat until fragrant.
- Add the chicken cubes and cook on medium heat until they change colour, 3-4 minutes.
- Add the crushed red chilli, garlic powder, black pepper, chicken powder, onion powder, white pepper and pink salt. Mix well and cook on medium heat for 1-2 minutes.
- Stir in the ketchup, soy sauce and chilli sauce.
- Add the carrot, capsicum, cabbage and corn. Stir and cook on high heat for 1-2 minutes.
- Add the boiled pasta and the pasta water, mix well and cook on medium heat for 2-3 minutes.
- Garnish with the spring onion and serve.
Summarized from Food Fusion's video. Watch it for the details.
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