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Chicken stir-fry with bok choy, baby corn and noodles
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Try a vibrant and nutritious veggie stir-fry for a fun twist on increasing your vegetable consumption.
Ingredients:
  • 300g fresh egg noodles
  • 40mls (2 tbsp) sesame oil
  • 600g chicken tenderloin, sliced
  • 5cm piece fresh ginger, peeled and grated
  • 1 bunch baby bok choy, leaves separated and trimmed
  • 125g (1 punnet) baby corn
  • 2 garlic cloves, finely chopped
  • 50mls (2 1/2 tbsp) soy sauce
  • 2.50 gm cornflour mixed with 2 tbsp water
Instructions:
  • Boil noodles in a large saucepan following packet instructions. Drain and set aside.
  • In a hot wok or large frying pan, sizzle 20mls (1 tablespoon) of sesame oil. Stir in the chicken and ginger, tossing often, until chicken is just tender, about 5 minutes. Plate the chicken.
  • In a hot wok, stir-fry bok choy, corn, and garlic in 20mls (1 tablespoon) of sesame oil for 5 minutes.
  • Toss chicken with soy sauce and cornflour mixture over high heat until thickened. Stir in noodles to combine and heat through.

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