Healthy Chicken & Vegie Stir-Fry

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"From our weekday newspaper The West Australian."

Original recipe yields 4 servings


  • Serving Size: 1 (481.7 g)
  • Calories 573
  • Total Fat - 8.9 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 362 mg
  • Sodium - 3845.9 mg
  • Total Carbohydrate - 97.2 g
  • Dietary Fiber - 5 g
  • Sugars - 58.8 g
  • Protein - 30.7 g
  • Calcium - 100.5 mg
  • Iron - 5.8 mg
  • Vitamin C - 66.5 mg
  • Thiamin - 0.5 mg

Step 1

Place the noodles in a large heatproof bowl and cover with boiling water and set aside to soak for 5 minutes or until tender and then drain.

Step 2

Combine the tamari, lime juice and sugar in a small bowl, stirring to dissolve the sugar and then set aside.

Step 3

Spray a large wok with oil and heat over high heat and stir-fry the chicken, in 2 batches, for 2-3 minutes each batch or until golden and transfer to a plate.

Step 4

Spray the wok with a little more oil and add the onion and carrot and stir-fry for 2 minutes and then add the chilli, lemongrass, ginger and garlic and stir-fry for 1 minute or until aromatic and now add the capsicum, peas and 2 tablespoons water and stir-fry for 1 minute and finely add the zucchini and vermicelli noodles and stir-fry for 1-2 minutes or until the vegetables are nearly tender.

Step 5

Add the sauce mixture and the chicken to the wok and stir-fry for 1-2 minutes or until heated through and serve topped with fresh basil leaves.

Tips & Variations

No special items needed.