Recipe
Mild Thai Chicken Stir-Fry
A quick, family-friendly stir-fry with tender chicken, crisp vegetables and rice noodles in a gentle Thai-style sauce.
Ingredients
Method
15 mins prep15 mins cook30 mins total
Cook the rice noodles according to the packet instructions, drain well and set aside. Mix the soy sauce, oyster sauce and brown sugar in a small bowl.
Heat the oil in a large wok or frying pan over medium-high heat. Stir-fry the garlic for 30 seconds, then add the sliced chicken and cook for 5–6 minutes until opaque and cooked through.
Add the peppers, carrot and broccoli. Stir-fry for 3–4 minutes so the vegetables remain bright and just tender.
Pour in the sauce and toss for 1 minute, then add the noodles and mix until everything is hot and evenly coated.
Scatter over the coriander and serve immediately.
Notes
Keep the wok hot and have all the ingredients ready before you start cooking, as the stir-fry comes together quickly.
About this recipe
Tender chicken, colourful vegetables and rice noodles come together in a mild, glossy sauce for an easy midweek meal.
