Skip to main content

Tasty chicken and coconut stir-fry

Skip to IngredientsSkip to Method
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

This chicken stir-fry is the best way to beat the midweek rush. Bursting with fragrant Asian-style flavours, it's a sure-fire hit.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Chicken and coconut stir-fry


  • 340g pkt vermicelli noodles or 250g rice noodles
  • 2 chicken breast fillets, thinly sliced
  • 400g pkt Family Vegetable Stir-Fry
  • 180g pkt Thai Coconut and Lime Stir-Fry Sauce
  • Coriander sprigs, 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.


  1. Step 1

    Cook the noodles following packet directions. Drain well.
  2. Step 2

    Meanwhile, heat a wok or large non-stick frying pan over high heat. Stir-fry the chicken, in 2 batches, for 4 mins or until cooked through.
  3. Step 3

    Return the chicken to the wok or pan with vegetables and stir-fry sauce. Stir-fry for 1-2 mins or until heated through. Add the noodles and stir-fry until combined and heated through.
  4. Step 4

    Divide the chicken mixture among serving bowls. Top with coriander to serve.

Nutrition Information


Energy: 1821kJ/436 Cals (21%)

Protein: 34g (68%)

Fat: 5g (7%)

Sat fat: 3g (13%)

Carb: 58g (19%)

Sugar: 8g (9%)

Fibre: 1g (3%)

Sodium: 760mg (38%)