Chilli chicken stir-fry with noo­dles

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $3.50 Time to make 20 min

dairy free 1 x 400g packet shelf-fresh

whole­grain noo­dles 1 x 800g packet frozen

veg­etable stir-fry mix (see 1 ta­ble­spoon rice bran oil 500g chicken breast stir-fry

strips 1 fresh long red chilli, seeded,

thinly sliced ¼ cup oys­ter sauce 2 ta­ble­spoons honey 1 tea­spoon se­same seeds,

toasted 1 Pre­pare noo­dles ac­cord­ing to packet di­rec­tions. Drain. 2 Place the veg­eta­bles in a large bowl and pour over boil­ing wa­ter. Stand for 2 min­utes, then drain. 3 Heat the oil in a wok or large non-stick fry­ing pan. Stir-fry the chicken for 5 min­utes, or un­til browned. Add chilli and stir-fry for 1 minute, or un­til slightly soft­ened and fra­grant. 4 Add veg­eta­bles and stir-fry for 5 min­utes or un­til ve­g­ies are ten­der. Add oys­ter sauce and honey. Stir-fry for 1 minute, or un­til sauce is heated through. Serve stir-fry on noo­dles and sprin­kle with se­same seeds. Cook’s tip Par-cook­ing the veg­eta­bles in step 2 helps to re­move ex­cess wa­ter from them, and also starts cook­ing the larger pieces of veg­eta­bles.

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