Recipe

Stir-fry chilli chicken with peanuts

Jan 27, 2014 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Chilli chicken with peanuts
  • 375 gram packet fresh thin egg noodles
  • 1/4 cup (60ml) peanut oil
  • 500 gram chicken breast fillet, cut into strips
  • 1 teaspoon chilli flakes
  • 175 gram baby beans, cut diagonally in half
  • 2 medium carrots, cut into thin matchsticks
  • 1/2 cup (70g) peanuts
  • 2 knob of ginger, cut into thin matchsticks
  • 2 clove garlic, crushed
  • 1/4 cup (60ml) light soy sauce
  • 1 lemon, juiced
  • lemon wedges, to serve

Method

Chilli chicken with peanuts
  • 1
    Prepare noodles according to packet directions. Pat very dry with paper towel and set aside.
  • 2
    Heat 1 tablespoon of oil in a wok on high. Add noodles and stir-fry for 10 minutes, until starting to colour and crisp. Remove from wok and set aside.
  • 3
    Toss chicken and chilli flakes together to coat. Heat another tablespoon of oil in wok on high and stir-fry chicken in two batches for 3 minutes, until browned and cooked through. Remove and set aside.
  • 4
    Heat remaining oil in wok on high. Stir-fry beans, carrot, peanuts, ginger and garlic for 2 minutes. Return chicken and noodles to wok with soy sauce and stir-fry briefly to combine. Drizzle with lemon.

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