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.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
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
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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
Cook the noodles following packet directions. Drain well.
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.
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.
Step 4
Divide the chicken mixture among serving bowls. Top with coriander to serve.
