Rainforest Roast Chicken

READY IN: 30mins
Recipe by Pneuma

An Australian recipe winner from Paul Greene NSW.

Top Review by Kumquat the Cats fr

This was amazingly good! Note that since I'm a vegetarian, I used substitute chicken strips for the meat. Also, since I used this recipe for the Australian Bush Tucker ZWT 5 challenge, I picked it for the lemon myrtle but had to substitute lemon grass because, as far as I know, you can't get lemon myrtle in NYC. Also, instead of plum sauce I used hoisin, and instead of hokkien noodles (found in the refrigerator section I think, but not in my city at all) I used dried bean noodles, and had to add some water (about 1 1/2 cups) to get them hydrated and cooked. This turned out really, really well despite my substitutions. I'd make this again, hands down. My only complaint would be the leftover vegetables that I couldn't use (bell peppers, aka capsicum, and red cabbage). Thanks for this!

Ingredients Nutrition


  1. Stir fry chicken strips with onion, ginger, garlic and 1 tbsp oil until the chicken's cooked. Then remove.
  2. Add remaining 1 tbsp oil, capsicum and carrot; cook slightly then add the hokkien noodles, soy sauce, Davidson plum sauce and cooked chicken.
  3. Cook until noodles are hot then add snow peas, red cabbage and lemon myrtle, stir through. Garnish with shallots and serve.

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