Name: Stir-fried thai chicken
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 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

Ingredients

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

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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Ingredients

Method

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