Chicken, celery and gai lan stir-fry

Ready in just 30 minutes, this stir-fry is a great midweek dinner idea. Loaded with chicken and veggies, it’s the perfect meal to fuel those busy weeknights.

4

15m

15m

Ingredients

  • 440g pkt shelf-fresh thin hokkien noodles
  • 1 tbs vegetable oil
  • 750g Coles RSPCA Approved Chicken Thigh Fillets, halved
  • 150g green beans, trimmed, cut into 4cm lengths
  • 1 bunch gai lan (Chinese broccoli), woody ends trimmed, cut into 5cm lengths
  • 4 garlic cloves, sliced
  • 1/4 cup sweet chilli sauce
  • 2 tsp minced ginger
  • 1/4 cup (60ml) water
  • 1 tsp sesame seeds

Method

STEP 1

Prepare noodles following packet directions. Drain. Heat the oil in a wok or large frying pan over medium heat. Stir-fry chicken for 3-4 mins each side or until golden. Transfer to a plate.

STEP 2

Add the beans, gai lan and garlic to the wok or pan. Stir-fry for 2-3 mins or until gai lan begins to wilt.

STEP 3

Return the chicken to the wok or pan. Combine the sweet chilli sauce, ginger and water in a bowl. Add to the stir-fry mixture. Stir until heated through. Remove from heat. Add the noodles and gently toss to combine. Sprinkle with sesame seeds to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.