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
- 1Place noodles in large heatproof bowl, cover with boiling water; stand until just tender, drain.
- 2Meanwhile, 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.
- 3Add buk choy, fish sauce, juice, onion, sprouts and half the herbs to wok; stir-fry until hot.
- 4Serve chicken mixture on noodles; sprinkle with chilli and remaining herbs.