Asian Chicken & Noodle Stir-Fry
  • 4 Serves
  • 5 Mins Prep
  • 10 Mins Cook


  • 1 tbsp honey1 tbsp salt-reduced soy sauce
  • 2 tbsp sunflower oil
  • 1 free range chicken breast, sliced into thin strips
  • 1 head broccoli, chopped into small florets
  • 2 capsicums, sliced
  • 2 carrots, grated
  • 400g wholemeal wok-ready noodles
  • Coriander sprigs and sesame seeds, to serve


1. In a large glass bowl, combine honey, soy and 1 tbsp sunflower oil. Add chicken and refrigerate for at least 15 minutes to marinate.

2. Cook noodles according to packet instructions. Drain and set aside.

3. Heat 1 tbsp sunflower oil in a wok over medium heat. Add chicken and stir-fry for 5 minutes or until cooked through. Add broccoli and capsicum and and stir-fry for 2 minutes. Add carrot and stir-fry for a further 2 minutes.

4. Divide noodles between bowls and top with stir-fry mixture. Scatter with fresh coriander and sesame seeds to serve.