Name: Chicken and corn stir-fry
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 500 gram chicken thigh fillets, thinly sliced; 1/2 cup teriyaki marinade; 1/4 cup sweet chilli sauce; 1 tablespoon peanut oil; 425 gram can baby corn, drained; 227 gram can sliced water chestnuts, drained; 100 gram snow peas, sliced in half diagonally; 450 gram packet fresh thin hokkien noodles

Chicken and corn stir-fry

Delicious, quick and aromatic stir-fry with a colourful combination of baby corn, snow peas and green onion with marinated chicken, served on a bed of steamed rice with sliced chili.

Serves 4

Prep

10M

Cook

12M

Total

22M

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Ingredients

500 gram chicken thigh fillets, thinly sliced

1/2 cup teriyaki marinade

1/4 cup sweet chilli sauce

1 tablespoon peanut oil

425 gram can baby corn, drained

227 gram can sliced water chestnuts, drained

100 gram snow peas, sliced in half diagonally

450 gram packet fresh thin hokkien noodles

Method

1.Place chicken strips in a bowl with sauces and stir to combine. Set aside to marinate for at least 10 minutes.

2.Heat oil in a wok or large frying pan on high. Stir-fry drained chicken in 2 batches for 3-4 minutes until browned. Add baby corn, water chestnuts and snow peas and stir-fry for 3 minutes.

3.Soak noodles in a bowl according to packet instructions. Drain well, then add to chicken and vegetables, tossing well to combine. Serve.

Use other vegetables of choice such as broccolini, baby bok choy or choy sum.
Note

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Ingredients

Method

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