Satay chicken noodle stir-fry

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: André Martin

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A delicious satay chicken noodle stir-fry recipe, so easy and quick to make in 15 minutes. High in iron and has an easy gluten-free option, this will be a family favourite for lunch or dinner.

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

2 teaspoons peanut oil

600g skinless chicken breast fillets, cut in strips

4 cups mixed vegetables, suitable for stir-frying, or frozen stir-fry vegetables

400g fresh hokkien noodles

3 tablespoons reduced-fat peanut butter

⅓ cup sweet chilli sauce

2 tablespoons water

Instructions

1 Heat half the oil in a wok over a high heat. Add chicken and stir-fry for 5-6 minutes. Transfer to a plate. Add remaining oil to wok, and stir-fry vegetables for 5-6 minutes.

2 Cook noodles following packet directions. Set aside. Return chicken to wok. Add noodles. Toss to combine and stir-fry for 3
minutes or until vegetables are almost tender.

3 In a bowl, mix peanut butter, chilli sauce and water. Add to wok. Stir to combine. Cook for 2-3 minutes. Divide among 4 bowls
to serve.

Variations

Make it gluten free: Use rice noodles instead of hokkien noodles, and use gluten-free sweet chilli sauce.

Nutrition Info (per serve)

Calories 473cal

Kilojoules 1980kJ

Protein 43g

Total fat 12g

–Saturated fat 3g

Carbohydrates 50g

–Sugars 15g

Dietary fibre 7g

Sodium 450mg

Calcium 70mg

Iron 2.5mg

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.

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