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Hoisin chicken and rice noodle stir-fry

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings

Ingredients

  • 4 (150g each) chicken thigh fillets
  • 1 tablespoon olive oil

Stir-fry

  • 450g fresh wide rice noodles
  • 1 tablespoon peanut oil
  • 1 medium red capsicum, chopped
  • 1 large carrot, halved lengthways, thinly sliced diagonally
  • 150g sugar snap peas, trimmed
  • 2 garlic cloves, crushed
  • 2 green onions, thinly sliced
  • 1 long red chilli, thinly sliced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce

Method

  • 1
    Preheat oven to 180C/160C fan-forced. Place chicken in a large roasting pan. Drizzle with oil. Toss to coat chicken in oil. Season with salt and pepper.
  • 2
    Roast for 20 minutes or until chicken is cooked though. Finely chop cooked chicken.
  • 3
    Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 3 to 4 minutes or until tender. Using a fork, separate noodles. Drain.
  • 4
    Meanwhile, heat a wok over high heat. Add oil. Swirl to coat. Add capsicum and carrot. Stir-fry for 3 minutes or until softened. Add peas, garlic, onion and chilli. Stir-fry for 2 minutes or until just tender.
  • 5
    Add chicken and sauces. Season. Stir-fry for 2 minutes or until heated. Add noodles. Toss for 1 to 2 minutes or until hot. Serve.

Source: taste.com.au

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