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CHICKEN
AND BROCCOLI STIR-FRY
WITH RICE NOODLES
SERVES 2
Ingredients
- 75G RICE NOODLES
- 1 TSP SUNFLOWER OIL
- 2 SKINLESS, BONELESS CHICKEN BREASTS, CUT INTO THIN STRIPS
- 200G BROCCOLI
- 1 TBS SOY SAUCE
- 2 TBS SWEET CHILLI SAUCE
- 100G BEANSPROUTS
- 1 MILD RED CHILLI, DESEEDED AND FINELY CHOPPED
- 4 SPRING ONIONS, THINLY SLICED
- 2 TSP SESAME SEEDS, TOASTED
Method
- PLACE THE RICE NOODLES IN BOILING WATER FOR ±5 MINUTES UNTIL
AL DENTE.
- MEANWHILE, HEAT THE OIL IN A WOK AND STIR-FRY THE CHICKEN FOR 2
MINUTES, THEN ADD THE BROCCOLI AND COOK FOR A FURTHER 2 MINUTES.
- MIX TOGETHER THE SOY SAUCE, SWEET CHILLI SAUCE AND 2 TBS WATER.
ADD TO THE WOK AND ONCE BUBBLING, STIR IN THE BEANSPROUTS AND CHILLI.
COOK FOR A MINUTE OR SO UNTIL THE BEANSPROUTS START TO LOOK A LITTLE
TRANSLUCENT.
- DRAIN THE NOODLES AND ADD TO THE WOK WITH THE SPRING ONIONS ANS
SESAME SEEDS. STIR TOGETHER AND SERVE PIPING HOT.
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