Thai Chicken Stir-Fry

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian."

Original is 4 servings


  • Serving Size: 1 (424 g)
  • Calories 643.2
  • Total Fat - 20.7 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 369.4 mg
  • Sodium - 16277.6 mg
  • Total Carbohydrate - 67 g
  • Dietary Fiber - 2.3 g
  • Sugars - 16.1 g
  • Protein - 45.7 g
  • Calcium - 76.3 mg
  • Iron - 5.8 mg
  • Vitamin C - 17.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a saucepan of boiling water, cook noodles for 2 minutes following packet directions and then drain and keep warm.

Step 2

In a wok or large frying pan, heat half the oil on high and stir-fry chicken in three batches for 2-3 minutes each until golden and set aside.

Step 3

In the same wok, heat remaining oil on high and stir-fry capsicum, onions, broccolini and chilli for 1-2 minutes.

Step 4

For the lime chilli sauce: In a jug, whisk all the ingredients together.

Step 5

Toss chicken, cashews, sauce and half the herbs with the vegetables and stir-fry for 1-2 minutes until hot.

Step 6

Spoon on top of noodles and serve sprinkled with remaining basil and coriander.


No special items needed.

1 Reviews


This was really, really good--no leftovers, my entire family raved about this. I had to substitute soy sauce for fish sauce (food allergies) and I used shirataki noodles instead of regular noodles so I could serve this gluten-free, with less of a carb load. I'm sure the regular noodles would be amazing in this! The broccoli and bell pepper were my favorite bites in this, and I loved the crunch of the cashews. I will definitely make this again. Made for the AmaZ'ing Race 2023 (Thailand).


review by:
(27 Jun 2023)

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