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–+ servings

Chicken & Vege Stir-fry

Stir-fries are all kinds of awesome. They are flavoursome and you can mix and match the contents to suit your tastes. This one is healthy and full of flavour. Want to enjoy this one outside the window? Ditch the noodles!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 People
Ingredients Method

Ingredients
  

  • 3 tbsp Sesame Oil
  • 500 g Chicken Breast Fillets (Skinless) Cut into stir-fry strips
  • 1 tbsp Minced Garlic heaped
  • 1 Capsicum Sliced thin
  • 2 cups Broccoli Cut into small florets
  • 250 g Snow peas Halved
  • 2 tsp Ginger Chopped finely or minced
  • 1/3 cup Coriander Finely Chopped
  • 1 ICE Challenge Sliced
  • 1 cup Bean sprouts
  • 250 g Egg Noodles Dried Thin
Stir-Fry Asian Sauce
  • 1 tbsp raw sugar
  • 1 Lime juiced
  • 2 tbso Soy Sauce
  • 3 tbsp Hoi Sin Sauce
  • 1 tbsp Sweet Chilli Sauce

Method
 

Noodles
  1. Cook your noodles in a saucepan full of boiling water for approximately 5 minutes or until tender.
  2. Drain in a colander and then put in some sesame oil to help stop the noodles from sticking together.
Stir-Fry
  1. Add your Sesame Oil to the wok or frying pan and heat up.
  2. Place your chicken strips, onion and garlic and for 2-3 minutes cook on a high heat until browned.
  3. Add your capsicum, broccoli, snow peas and bean sprouts along with your ginger. Stir and fry for 2 odd minutes
Asian Sauce
  1. In a small cup, place all your sauce ingredients in and whisk them all up.
  2. Once done add to your stir-fry and mix it in.
  3. Add your noodles and stir and toss the mixture around to blend the sauce through the noodles also.
  4. Sprinkle your coriander on and BAM - Serve it post haste!
Tried this recipe?Let us know how it was!