Chilli chicken stir-fry with noodles

This stir-fry is easy, delicious and good for you, plus it’s ready in less time than it takes to order a takeaway!

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

2 x 175g packs shelf-fresh wholegrain noodles
2 x 400g packs frozen vegetable stir-fry mix (see tips)
1 tablespoon rice bran oil (or canola)
500g chicken breast
1 long red chilli, seeded, thinly sliced
3 tablespoons oyster sauce
2 tablespoons honey
1 teaspoon sesame seeds, toasted

Instructions

Stay Awake

1 Prepare noodles according to packet instructions. Drain.

2 Place frozen vegetables in a large bowl and pour over boiling water. Stand for 2 minutes, then drain.

3 Cut chicken into strips. Heat the oil in a wok or large non-stick frying pan. Stir-fry chicken for 5 minutes, or until browned. Add chilli and stir-fry for 1 minute, or until slightly softened and fragrant.

4 Add vegetables and stir-fry for 5 minutes or until tender. Add oyster sauce and honey. Stir-fry for 1 minute, or until sauce is heated through. Serve stir-fry on hot noodles and sprinkle with sesame seeds.

Variations

Make it gluten free: Use gluten-free noodles and check oyster sauce is gluten free.

HFG tip

Par-cooking the vegetables in step 2 helps to remove excess water, and also starts cooking the larger pieces of vegetables.

Nutrition Info (per serve)

Calories 424 cal

Kilojoules 1770 kJ

Protein 41 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 40 g

Sugar 14 g

Dietary fibre 9 g

Sodium 730 mg

Calcium 80 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.