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Sally Pearson's Chicken stir-fry

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Filled with soy chicken and veggies, this delicious stir-fry recipe makes for a filling meal that's sure to hit the spot.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, + 20 mins marinating time
Sally Pearson's Chicken stir-fry

Ingredients

  • 4 Coles Australian RSPCA Approved Chicken Thigh Fillets, coarsely chopped
  • 2 tbs soy sauce
  • 3 garlic cloves, finely chopped
  • 1 tbs peanut oil
  • 1 bunch baby broccoli, cut into 5cm pieces
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm pieces
  • 1 red capsicum, halved, seeded, coarsely chopped
  • 4 spring onions, coarsely chopped
  • 2 tbs oyster sauce
  • 1 tbs fish sauce
  • 1 tbs sweet chilli sauce
  • ¼ cup (60ml) boiling water
  • 440g pkt wok-ready udon noodles
  • Spring onion curls, 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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine chicken, soy sauce and one-third of the garlic in a bowl. Set aside for 20 mins to develop the flavours.
  2. Step 2

    Heat a wok over high heat. Add the oil and swirl to coat. Stir-fry chicken mixture, in 2 batches, for 5-6 mins or until cooked through. Transfer to a bowl. Add baby broccoli, asparagus, capsicum, chopped spring onion and remaining garlic to the wok. Stir-fry for 3-4 mins. Stir in oyster sauce, fish sauce and sweet chilli sauce.
  3. Step 3

    Return chicken to the wok with the water and noodles and toss to combine. Cook for 2 mins. Divide among serving bowls. Top with the spring onion curls.

    Sally Pearson's Chicken stir-fry

    Sally Pearson's Chicken stir-fry
    • Serves4
    • Cook time20 minutes
    • Prep time10 minutes, + 20 mins marinating time
    Ingredients
    • 4 Coles Australian RSPCA Approved Chicken Thigh Fillets, coarsely chopped
    • 2 tbs soy sauce
    • 3 garlic cloves, finely chopped
    • 1 tbs peanut oil
    • 1 bunch baby broccoli, cut into 5cm pieces
    • 1 bunch asparagus, woody ends trimmed, cut into 5cm pieces
    • 1 red capsicum, halved, seeded, coarsely chopped
    • 4 spring onions, coarsely chopped
    • 2 tbs oyster sauce
    • 1 tbs fish sauce
    • 1 tbs sweet chilli sauce
    • ¼ cup (60ml) boiling water
    • 440g pkt wok-ready udon noodles
    • Spring onion curls, to serve
      Description

      Filled with soy chicken and veggies, this delicious stir-fry recipe makes for a filling meal that's sure to hit the spot.

      Method
      1. Step 1

        Combine chicken, soy sauce and one-third of the garlic in a bowl. Set aside for 20 mins to develop the flavours.
      2. Step 2

        Heat a wok over high heat. Add the oil and swirl to coat. Stir-fry chicken mixture, in 2 batches, for 5-6 mins or until cooked through. Transfer to a bowl. Add baby broccoli, asparagus, capsicum, chopped spring onion and remaining garlic to the wok. Stir-fry for 3-4 mins. Stir in oyster sauce, fish sauce and sweet chilli sauce.
      3. Step 3

        Return chicken to the wok with the water and noodles and toss to combine. Cook for 2 mins. Divide among serving bowls. Top with the spring onion curls.