Ginger Chilli Chicken & Egg Noodle Stir-Fry

Ginger Chilli Chicken & Egg Noodle Stir-Fry

Ready in 30 minutes • Serves 2
This dish most recently appeared in Bargain Box (5 Nights For 2) No Fish LEGACY on Sunday, October 27, 2019.
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Ingredients

Chicken & Veggies

  • 1 pack chicken breasts, sliced 1cm
  • 2 carrots, cut in half & thinly sliced on an angle
  • 2 spring onions, sliced 2cm
  • 1 baby bok choy, sliced 2cm

Sauce

  • 1 tsp grated ginger
  • 2 Tbsp sweet chilli sauce
  • 1 Tbsp water
  • 1/2 pack sesame seeds
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 1/2 tsp sesame oil

Noodles

  • 1 pack egg noodles
  • Soy sauce

Steps

  1. BEFORE YOU START, Bring a pot of salted water to the boil.
  2. PREP CHICKEN & VEGGIES. Pat chicken dry, slice 1cm, season and set aside. Set veggies aside.
  3. PREP SAUCE. In a bowl, mix together all sauce ingredients.
  4. COOK NOODLES. Cook noodles in pot of boiling water for about 10 minutes, or until tender. Drain and return to pot with a little oil to prevent sticking.
  5. COOK CHICKEN & VEGGIES. Heat a little oil in fry-pan on medium-high heat. Stir-fry chicken for about 6 minutes, until cooked through. Set aside in a bowl and return pan to heat with a little more oil. Cook carrots and spring onions with a pinch of salt for 3-4 minutes, until soft.
  6. FINISH NOODLES. Add bok choy, cooked chicken (and any resting juices) and sauce to pan with carrots. Mix to combine and cook for about 1 minute, until warmed through. Add cooked noodles and toss to coat. Season to taste with soy sauce.
  7. SERVE ginger chicken noodles.

Nutritional Information

Energy 2462 kj
588 kcal
Protein 44.5g
Carbohydrate 67.1g
Fat 16.0g