Simple Chicken Stirfry
Dinner in 30 minutes - yes please!
Servings 2 people
Calories 680kcal
Equipment
- Chopping board
- Chef Knives
- mixing bowl
- saucepan
- wok/frying pan
- tongs
Ingredients
Stirfry
- 200 g chicken tenderloins approx 4 tenderloins
- 100 g pad thai noodles
- 1 carrot
- 2 capsicums
- 1/2 red onion
- 2 cloves garlic crushed
- 1 tsp ginger minced
- 2 tbsp canola oil
Sauce
- 50 g peanut butter
- 3 tbsp hoisin
- 1 tbsp Lime juice
- 1/2-1 tsp chili flakes
- 2 tbsp water
- 1 tbsp soy
Garnish (optional)
- coriander
- peanuts crushed
- spring onions diced
- crispy shallots
Instructions
- Slice chicken tenderloins into small bite sized pieces
- Cut capsicums, carrot & onion into small matchstick sized pieces (julienne)
- Mix all sauce ingredients together and set aside
- Cook the noodles according to packet
- As the noodles are cooking start by adding the canola oil to a wok on high heat
- Cook chicken pieces for 2-3 minutes on high heat
- Add vegetables and cook for a further 2 minutes
- Add noodles & sauce and toss to combine
- Serve in a bowl & top with optional garnishes
Notes
Tips/Tricks
- the key to cooking a stirfry correctly is speed – make sure your pan is smoking hot as you start, keep the food moving and don’t crowd the pan at the start or else it will drop the temperature down
- I used ½ tsp chilli flakes in my sauce – I like a bite but not too much spice
- the garnishes ARE optional but the texture the nuts & crispy shallots bring make it feel way more authentic
Nutrition
Calories: 680kcal | Carbohydrates: 69g | Protein: 32g | Fat: 31g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 729mg | Potassium: 914mg | Fiber: 6g | Sugar: 15g | Vitamin A: 4035IU | Vitamin C: 159mg | Calcium: 66mg | Iron: 2mg