Thai Chicken Stir-Fry

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK
  • FOR LIME CHILLI SAUCE

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

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