This speedy stir-fry recipe will give you a boost of greens thanks to delicious broccoli florets. With peanut butter satay sauce, it's full of rich flavour.
- 2 x 440 g packets fresh hokkien noodles
- 600 g chicken breast fillets, trimmed, thinly sliced
- ¼ cup peanut oil
- 1 small onion, cut into 1cm wedges
- 2 tsp finely grated fresh ginger
- 400 g broccoli, trimmed, cut into florets
- 1 bunch bok choy (300g), trimmed, roughly chopped
- fresh coriander leaves
- chopped, dry roasted unsalted peanuts, to serve
- ⅔ cup water
- ½ cup coconut milk
- ⅓ cup smooth peanut butter
- 2 tbsp soy sauce
- Salt and pepper, to taste
- To make satay sauce, combine all ingredients in a jug. Mix well.
- Prepare noodles according to packet directions. Drain.
- Toss chicken with 2 tbsp of the oil in a large bowl.
- Heat a large wok over a high heat. Add chicken in two batches. Stir-fry for about 3 minutes, or until just cooked. Remove.
- Heat remaining oil in wok. Add onion and ginger. Stir-fry for 2 minutes. Add broccoli. Stir-fry for a further 2 minutes, or until just tender. Return chicken to wok with noodles, bok choy and satay sauce. Stir-fry for a further 2 minutes, or until chicken is cooked and sauce is hot.
- Serve stir-fry topped with coriander and peanuts.
Try replacing chicken with strips of pork steaks or fillet, and broccoli with broccolini.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||12.0 g|
|Total carbohydrates||85.8 g|
|- Sugars||6.2 g|
|Dietary fibre||5.6 g|