- 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
Bookmark Recipe
Stir-fry Chicken with Coconut Milk and Noodles
4 people
20 min
Nutrition per serving
-
kcal452kcal
-
protein38g
-
iron1.8mg
-
carbs31g
Ingredients
- 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
Copy TextPlace 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.
The Quality Mark & You
Learn moreMethod
Copy TextPlace 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
