Chilli chicken stir-fry with noodles
- 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
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.
Nutrition Info (per serve)
Total fat 9g
Saturated fat 2g
Dietary fibre 9g
Make it gluten free: Use gluten-free noodles and check oyster sauce is gluten free.
Par-cooking the vegetables in step 2 helps to remove excess water, and also starts cooking the larger pieces of vegetables.
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