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.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
