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Stir-fry Chicken with Coconut Milk and Noodles

The lime and herbs add lovely fresh flavours to this dish. If you fancy it a little spicier, add an extra chilli.

4 people
20 min
Nutrition per serving
  • kcal
    452kcal
  • protein
    38g
  • iron
    1.8mg
  • carbs
    31g

Ingredients

  • 4 chicken breasts, cut into strips

    1 red chilli, finely chopped

    5cm piece of ginger, peeled and finely grated

    120g mange-tout, sliced lengthways into thin strips

    1x 400ml tin of low fat coconut milk

    ½ tablesp. fish sauce

    6 scallions, sliced

    140g thin/medium egg noodles, cooked according to the packet instructions

    Salt and freshly ground black pepper

  • Zest and juice of 1 lime

    1 teasp. honey

    2 garlic cloves, peeled and chopped

    1 tablesp. mint leaves, chopped

    2 tablesp. coriander leaves, chopped

    2 tablesp. olive oil

Main

  • 4 chicken breasts, cut into strips

    1 red chilli, finely chopped

    5cm piece of ginger, peeled and finely grated

    120g mange-tout, sliced lengthways into thin strips

    1x 400ml tin of low fat coconut milk

    ½ tablesp. fish sauce

    6 scallions, sliced

    140g thin/medium egg noodles, cooked according to the packet instructions

    Salt and freshly ground black pepper

Marinade

  • Zest and juice of 1 lime

    1 teasp. honey

    2 garlic cloves, peeled and chopped

    1 tablesp. mint leaves, chopped

    2 tablesp. coriander leaves, chopped

    2 tablesp. olive oil

Method

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Place the chicken pieces in a bowl with the lime zest, lime juice, honey, garlic, mint, half the coriander and half the oil. Stir well and leave to marinate for an hour, if possible.

When you're ready to cook the chicken, heat a little oil in a large frying pan or wok over a high heat, add half the chicken pieces and stir-fry for 3-4 minutes, until golden.  Remove to a plate.  Add a little more oil to the pan.  Stir-fry the remainder of the chicken until golden. 

Add the chicken back into the pan.  Then add the chilli, ginger and mange-tout and stir-fry for a minute or two.  Add the coconut milk, fish sauce and half the scallions. Stir well to combine and bring to the boil. Taste and season. Then fold the prepared noodles into the pan.   

To serve: Divide into four bowls and sprinkle over the remaining coriander and scallions.

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Method

Copy Text

Place the chicken pieces in a bowl with the lime zest, lime juice, honey, garlic, mint, half the coriander and half the oil. Stir well and leave to marinate for an hour, if possible.

When you're ready to cook the chicken, heat a little oil in a large frying pan or wok over a high heat, add half the chicken pieces and stir-fry for 3-4 minutes, until golden.  Remove to a plate.  Add a little more oil to the pan.  Stir-fry the remainder of the chicken until golden. 

Add the chicken back into the pan.  Then add the chilli, ginger and mange-tout and stir-fry for a minute or two.  Add the coconut milk, fish sauce and half the scallions. Stir well to combine and bring to the boil. Taste and season. Then fold the prepared noodles into the pan.   

To serve: Divide into four bowls and sprinkle over the remaining coriander and scallions.

Recipe Video