Get dinner on the table in just 25 minutes, thanks to our easy chicken, bok choy and baby corn stir-fry.
Ingredients
- 600g fresh wide rice noodles (see note)
- 1/4 cup peanut oil
- 600g chicken tenderloins (see note), tendon removed, halved lengthways
- 4 green onions, sliced diagonally
- 2 garlic cloves, finely chopped
- 115g baby corn, halved lengthways
- 1 bunch baby bok choy, trimmed, stems chopped, leaves separated
Sweet soy, honey and ginger stir-fry sauce
- 1/3 cup kecap manis
- 2 tablespoons honey
- 3cm piece ginger, peeled, finely chopped
- 1/4 cup chicken stock
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute or until just tender. Drain. Separate noodles and set aside.
- Step 2Meanwhile make stir-fry sauce: Place kecap manis, honey, ginger and stock in a jug. Whisk with a fork until well combined.
- Step 3Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat. Add half the chicken. Stir-fry for 2 to 3 minutes or until light golden. Transfer to a plate. Repeat with oil and remaining chicken.
- Step 4Heat remaining 1 tablespoon oil in wok. Add green onions, garlic, baby corn and bok choy stems. Stir-fry for 1 minute. Return chicken and any juices to wok. Add sauce, bok choy leaves and noodles. Stir-fry for 2 minutes or until heated through. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1866 kj
Energy
17g
Fat Total
4g
Saturated Fat
4g
Fibre
39g
Protein
88mg
Cholesterol
1858.11mg
Sodium
2g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
Fresh wide rice noodles sold in bags or on trays at Asian grocery stores are easier to separate than those from supermarkets. You could replace the tenderloins with chicken thigh fillets, sliced.
Related Video
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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