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Curried chicken stir-fry
Curried chicken stir-fry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick and satisfying veggie stir-fry perfect for busy weeknights.
Ingredients:
  • 125g packet fresh chow mein noodles
  • olive oil cooking spray
  • 500g chicken breast mince
  • 1 bunch broccolini, trimmed, chopped
  • 1 carrot, peeled, cut into matchsticks
  • 2 stalks celery, thinly sliced
  • 2 tomatoes, cut into wedges
  • 3 green onions, thinly sliced
  • 28.00 gm red curry paste
  • 24.40 gm fish sauce
  • 63.13 gm Light Coconut Milk
  • 500.00 ml beansprouts, trimmed
  • lime wedges, to serve
Instructions:
  • Prepare noodles as instructed on the packet, drain and keep warm. Heat a wok over high heat, spray with oil and add chicken mince. Stir and cook for 2 minutes or until golden. Transfer to a plate.
  • Spray wok with oil and add broccolini and carrot. Stir-fry for 3 minutes. Then, add celery, tomatoes, and onions and stir-fry for 2 more minutes until vegetables are tender. Transfer to a plate.
  • Coat wok with oil spray and stir in curry paste for 30 seconds. Mix soy sauce, fish sauce, and coconut milk in a bowl, then add to the wok with curry paste. Stir and cook for 1 minute until slightly thickened.
  • Combine cooked chicken and vegetables back into the wok with noodles. Stir-fry for 2 to 3 minutes until hot. Take off the heat and mix in the bean sprouts. Portion the stir-fry into bowls and garnish with lime wedges before serving.

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