Chicken Stir-Fry with Rice Noodles
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Servings
2
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Prep Time
15 mins
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Cook Time
10 mins
Ingredients
- 100 g Blue Dragon Rice Noodles
- 2 tbsp. Vegetable oil
- 1 tbsp. Sesame Oil
- 1 ½ tsp Corn starch
- 4 cloves garlic, sliced
- 1 tbsp. minced ginger
- 2 Chicken Breasts, sliced
- 1 Red and 1 green pepper, sliced into strips
- 100g Shiitake/ Portobello mushroom, sliced
- 100 g thinly sliced broccoli
- 1 Chili thinly sliced
- 1 cup chicken stock
- 2 tbsp. Soy Sauce
Instructions
- Cook Rice noodles as per BOP instructions, drain and stir in a little oil.
- In a wok/frying pan, heat a little oil over a medium/high heat, add the chicken and stir-fry until cooked through, remove from the wok/pan and set aside.
- In a mixing bowl combine the chicken stock, soy sauce, and corn starch.
- Add a little oil to the wok/ frying pan and heat over a medium/high heat add the ginger and garlic and stir-fry until fragrant the add the peppers, broccoli, chilli and mushrooms and stir-fry for a further 2 minutes.
- Add back the chicken and noodles to the wok/frying pan and stir-fry until everything is hot, add the combined stock mixture and bring to the boil.
- Serve with a drizzle of sesame oil.
Recipe calls for
