Recipe

Stir-fried Thai chicken

Oct 31, 1974 1:00pm
  • 35 mins cooking
  • Serves 2
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Ingredients

Stir-fried thai chicken
  • 100 gram dried rice stick noodles
  • 1/2 teaspoon olive oil
  • 150 gram chicken breast fillet, sliced thinly
  • 100 gram green beans, halved
  • 1 clove garlic, crushed
  • 1 centimetre piece fresh ginger (5g), grated
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon water
  • 250 gram baby buk choy, halved lengthways
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoon lime juice
  • 3 green onions, sliced thinly
  • 1 cup bean sprouts (80g)
  • 1/2 cup firmly packed fresh coriander leaves
  • 1/2 cup firmly packed fresh mint leaves
  • 1 fresh red thai chilli, sliced thinly

Method

Stir-fried thai chicken
  • 1
    Place noodles in large heatproof bowl, cover with boiling water; stand until just tender, drain.
  • 2
    Meanwhile, heat oil in wok over medium heat; stir-fry chicken until just cooked. Add beans, garlic, ginger, sweet chilli sauce and the water to wok; stir-fry until beans are almost tender.
  • 3
    Add buk choy, fish sauce, juice, onion, sprouts and half the herbs to wok; stir-fry until hot.
  • 4
    Serve chicken mixture on noodles; sprinkle with chilli and remaining herbs.

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