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Method
Step 1
Cook noodles in a large saucepan of boiling water for 3 mins or until tender. Drain well, reserving ½ cup (125ml) of the cooking liquid.
Step 2
Meanwhile, heat oil in a wok or large frying pan over high heat. Add half the chicken and stir-fry for 3 mins or until golden brown. Transfer to a heatproof bowl. Repeat with remaining chicken.
Step 3
Combine the chicken in the wok or pan with the vegetables, ginger, garlic, chilli paste, noodles, stir-fry sauce and reserved cooking liquid. Stir-fry for 2 mins or until the vegetables are tender and the chicken is cooked through. Sprinkle with bean sprouts and cashews.
Cook noodles in a large saucepan of boiling water for 3mins or until tender. Drain well, reserving ½cup (125ml) of the cooking liquid.
Meanwhile, heat oil in a wok or large frying pan over high heat. Add half the chicken and stir-fry for 3mins or until golden brown. Transfer to a heatproof bowl. Repeat with remainingchicken.
Combine the chicken in the wok or pan with the vegetables, ginger, garlic, chilli paste, noodles, stir-fry sauce and reserved cooking liquid. Stir-fry for 2mins or until the vegetables are tender and the chicken is cooked through. Sprinkle with bean sprouts and cashews.
700g Coles RSPCA Approved Australian Chicken Breast Stir Fry
400g pkt Coles Family Stir-Fry Vegetables
1 tsp finely grated ginger
1 tsp minced garlic
1 tsp chilli paste
180g pkt Coles Thai Coconut And Lime Stir-Fry Sauce
1 cup (80g) bean sprouts
2 tbs cashews, toasted, chopped
Description
Easy and delicious, this stir-fry combines chicken, cashews and noodles in a coconut and lime sauce. On the table in just 15 minutes.
Method
Step 1
Cook noodles in a large saucepan of boiling water for 3 mins or until tender. Drain well, reserving ½ cup (125ml) of the cooking liquid.
Step 2
Meanwhile, heat oil in a wok or large frying pan over high heat. Add half the chicken and stir-fry for 3 mins or until golden brown. Transfer to a heatproof bowl. Repeat with remaining chicken.
Step 3
Combine the chicken in the wok or pan with the vegetables, ginger, garlic, chilli paste, noodles, stir-fry sauce and reserved cooking liquid. Stir-fry for 2 mins or until the vegetables are tender and the chicken is cooked through. Sprinkle with bean sprouts and cashews.
Cook noodles in a large saucepan of boiling water for 3mins or until tender. Drain well, reserving ½cup (125ml) of the cooking liquid.
Meanwhile, heat oil in a wok or large frying pan over high heat. Add half the chicken and stir-fry for 3mins or until golden brown. Transfer to a heatproof bowl. Repeat with remainingchicken.
Combine the chicken in the wok or pan with the vegetables, ginger, garlic, chilli paste, noodles, stir-fry sauce and reserved cooking liquid. Stir-fry for 2mins or until the vegetables are tender and the chicken is cooked through. Sprinkle with bean sprouts and cashews.
