Thai chicken stir-fry

A tantalising Thai chicken stir-fry with crunchy beans, sprouts and loads of green onions. It's fast, tasty and packed with good things, the perfect mid-week dinner.

  • 1 hr cooking
  • Serves 4
  • Print


Thai chicken stir-fry
  • 250 gram dried rice stick noodles
  • 1 kilogram chicken thigh fillets, sliced thinly
  • 1/4 cup (60ml) sweet chilli sauce
  • 2 tablespoon peanut oil
  • 300 gram green beans, halved
  • 2 clove garlic, crushed
  • 2 teaspoon grated fresh ginger
  • 2 small fresh red chillies, sliced thinly
  • 2 tablespoon fish sauce
  • 1/4 cup (60ml) lime juice
  • 2 tablespoon sweet chilli sauce, extra
  • 6 green onions, chopped
  • 2 cup (160g) bean sprouts
  • 1/4 cup firmly packed fresh coriander leaves
  • 1/4 cup firmly packed fresh mint leaves
  • lime wedges, for serving


Thai chicken stir-fry
  • 1
    Place noodles in a large heatproof bowl, cover with boiling water, stand 5 minutes; drain.
  • 2
    Meanwhile, combine the chicken and sweet chilli sauce in a large bowl. Heat a wok, cook the chicken in batches with oil, until browned and cooked through; remove from wok.
  • 3
    Add the beans, garlic, ginger and half of the chilli; stir-fry until just tender.
  • 4
    Return the chicken to wok with the noodles, fish sauce, lime juice, extra sweet chilli sauce, green onions, bean sprouts and herbs; stir-fry gently until combined.
  • 5
    Divide stir-fry among serving bowls, top with remaining chilli and serve with lime wedges, if desired.

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