Name: Thai chicken stir-fry
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 250 gram dried rice stick noodles; 1 kilogram chicken thigh fillets, sliced thinly; 1/4 cup (60ml) sweet chilli sauce; 2 tablespoon peanut oil; 300 gram green beans, halved; 2 clove garlic, crushed; 2 teaspoon grated fresh ginger; 2 small fresh red chillies, sliced thinly; 2 tablespoon fish sauce; 1/4 cup (60ml) lime juice; 2 tablespoon sweet chilli sauce, extra; 6 green onions, chopped; 2 cup (160g) bean sprouts; 1/4 cup firmly packed fresh coriander leaves; 1/4 cup firmly packed fresh mint leaves; lime wedges, for serving

Thai chicken stir-fry

A tantalising Thai chicken stir-fry with crunchy beans, sprouts and loads of green onions. It's fast, tasty and packed with good things, the perfect mid-week dinner.

Ingredients

250 gram dried rice stick noodles

1 kilogram chicken thigh fillets, sliced thinly

1/4 cup (60ml) sweet chilli sauce

2 tablespoon peanut oil

300 gram green beans, halved

2 clove garlic, crushed

2 teaspoon grated fresh ginger

2 small fresh red chillies, sliced thinly

2 tablespoon fish sauce

1/4 cup (60ml) lime juice

2 tablespoon sweet chilli sauce, extra

6 green onions, chopped

2 cup (160g) bean sprouts

1/4 cup firmly packed fresh coriander leaves

1/4 cup firmly packed fresh mint leaves

lime wedges, for serving

Method

1.Place noodles in a large heatproof bowl, cover with boiling water, stand 5 minutes; drain.

2.Meanwhile, combine the chicken and sweet chilli sauce in a large bowl. Heat a wok, cook the chicken in batches with oil, until browned and cooked through; remove from wok.

3.Add the beans, garlic, ginger and half of the chilli; stir-fry until just tender.

4.Return the chicken to wok with the noodles, fish sauce, lime juice, extra sweet chilli sauce, green onions, bean sprouts and herbs; stir-fry gently until combined.

5.Divide stir-fry among serving bowls, top with remaining chilli and serve with lime wedges, if desired.

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Ingredients

Method

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