Chicken and Broccolini Stir-Fry with Rice Noodles
What You Will Need
Ingredients
- 250 g rice stick noodles
- 1 tbsp vegetable oil
- 600 g chicken breasts (boneless, skin off) thinly sliced
- 200 g broccolini trimmed and halved
- 125 g baby corn halved
- 1 carrot peeled and cut into sticks
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 2 spring onions finely sliced
- ⅓ C roasted cashew nuts
Sauce Mix
- 3 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 1 tbsp rice vinegar
- 1 tbsp Honey
- 1 tsp cornflour
- 2 tbsp water
Made with
Lee Kum Kee products
How to make it
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Cook the rice noodles according to packet instructions. Drain, rinse under cold water and set aside.
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In a small bowl, whisk together soy sauce, rice vinegar, honey, cornflour and water until smooth.
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Heat a film of oil in a large frying pan or wok over high heat. Add chicken and stir-fry for 4–5 minutes until browned and nearly cooked through. Add broccolini, baby corn and carrot, and stir-fry for 3–4 minutes until just tender. Season with black pepper.
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Add the cooked noodles to the pan along with the sauce. Stir-fry for 1–2 minutes until everything is coated and heated through. Drizzle with sesame oil and toss well.
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Serve topped with spring onions and cashew nuts.