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Frying Chicken Pieces

The inspiration for this dish is a Pad Thai. My own version of Pad Thai uses 16 ingredients and I wanted to come up with something economical as well as quick and easy to make. This will feed 4 hungry people and left overs reheat well. Don’t forget to read the recipe and have everything ready for the stir fry which only takes 5 minutes.

All of the major supermarkets have packs of stir fry veg, I like to use the ones that include bean shoots.

400 g rice noodles

3 tbsp sunflower or groundnut oil

2 chicken breast fillets, cut into 2 cm strips

1/2 bunch spring onions, sliced

400 g stir fry veg with bean shoots (see note above)

4 tbsp soy sauce

4 tbsp sweet chilli sauce

3 tbsp chopped peanuts (optional)

1 lime, quartered

Cook the noodles according to pack instructions, drain.

Heat the oil in a large wok or frying pan over a high heat. When the pan is smoking stir fry the chicken for 4-5 minutes.

Add the spring onions and cook for 2 minutes followed by the stir fry vegetables and cook for a further 2 minutes Add the drained noodles, pour over the soy and sweet chilli sauces and give a good stir. Serve sprinkled with peanuts and lime wedges.

Frying chicken pieces

Chicken Rice Noodles

Jules
The inspiration for this dish is a Pad Thai. My own version of Pad Thai uses 16 ingredients and I wanted to come up with something economical as well as quick and easy to make. This will feed 4 hungry people and left overs reheat well. Don't forget to read the recipe and have everything ready for the stir fry which only takes 5 minutes.
All of the major supermarkets have packs of stir fry veg, I like to use the ones that include bean shoots.
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Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Asian
Servings 4 people
Calories 566 kcal

Ingredients
  

  • 400 g rice noodles
  • 3 tbsp sunflower or groundnut oil
  • 2 chicken breast fillets cut into 2 cm strips
  • 1/2 bunch spring onion sliced
  • 400 g stir fry vegetables (see above note)
  • 4 tbsp soy sauce
  • 4 tbsp sweet chilli sauce
  • 3 tbsp chopped peanuts (optional)
  • 1 lime quartered

Instructions
 

  • Cook the noodles according to pack instructions, drain.
  • Heat the oil in a large wok or frying pan over a high heat. When the pan is smoking stir fry the chicken for 4-5 minutes.
  • Add the spring onions and cook for 2 minutes followed by the stir fry vegetables and cook for a further 2 minutes
  • Add the drained noodles, pour over the soy and sweet chilli sauces and give a good stir. Serve sprinkled with peanuts and lime wedges.

Nutrition

Calories: 566kcalCarbohydrates: 108.2gProtein: 24.9gFat: 3.2gSaturated Fat: 0.7gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.8gTrans Fat: 0.01gCholesterol: 48mgSodium: 1509.2mgPotassium: 583.6mgFiber: 6.4gSugar: 8.9gVitamin A: 5138.8IUVitamin C: 16.7mgCalcium: 58.1mgIron: 2.5mg
Tried this recipe?Let us know how it was!

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