Honey Soy Chicken Noodle Stir-fry
What You Will Need
Ingredients
- 500 grams chicken thighs, cut into 4cm cubes
- 2 tablespoons Lee Kum Kee Premium Soy Sauce
- 1 tablespoon each cornflour and Shaoxing rice wine
- ½ teaspoon each Lee Kum Kee Pure Sesame Oil and cracked black pepper
- 2 tablespoons neutral oil
- 1 tablespoon neutral oil
- 1 brown onion, thinly sliced
- 1 carrot, peeled, halved lengthwise and thinly sliced on an angle
- 1 red capsicum, cored and sliced
- 3cm piece fresh ginger, peeled and cut into matchsticks
- 3 cloves garlic, thinly sliced
- 200 grams green beans, trimmed and halved
- 220 grams dried ribbon-cut egg noodles
- 1 spring onion, thinly sliced
- 1/3 cup Lee Kum Kee Honey & Soy Stir-Fry Sauce
- 1 tablespoon Lee Kum Kee Premium Soy Sauce
- To serve (optional)
- 2 teaspoons Lee Kum Kee Chiu Chow Style Chilli Oil
Made with
Lee Kum Kee products
How to make it
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Chicken: In a medium-sized bowl, combine all the ingredients, except the oil.
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Heat the oil in a large wok or frying pan over a medium-high heat. Add the chicken and cook, tossing regularly, for 5 minutes or until lightly golden and cooked through. Remove the chicken from the pan and set aside.
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Stir-fry: In the same pan, heat the oil and add the onion, carrot, capsicum and ginger. Cook, stirring regularly, for 7 minutes or until the onion has softened. Add the garlic and green beans and cook for a further 2 minutes. Return the chicken to the pan then turn the heat to low.
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Cook the noodles in salted water according to the packet instructions. Add to the wok and stir to combine. Add the spring onion, Lee Kum Kee Honey & Soy Stir-Fry Sauce and Lee Kum Kee Premium Soy Sauce and stir to combine.
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To serve: If you like your stir-fry spicy, add a few teaspoons of Lee Kum Kee Chiu Chow Style Chilli Oil or serve it alongside. SERVES 4