We’re making weeknights easy with this Honey Soy Chicken & Noodle Stir-Fry! Super tasty and it only takes 20 minutes using Wattie’s WOK Creations Honey Soy Stir-Fry Sauce and your favourite stir-fry veges and noodles.
1-2 Spring onions, thinly sliced on the Diagonal to garnish
Toasted cashew nuts, chopped, to garnish
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Create a Chinese inspired stir-fry brimming with delicious traditional flavours. Honey, soy and sesame oil combine to produce a brilliant balance of sweet & savoury flavours.*AC Nielsen - Ambient Cooking Sauces - Stir Fry Segment - MAT Data to 25/03/18
Method
Step 1
Place chicken in a bowl with ginger, garlic and chilli. Add ½ the pouch of Wattie's WOK Creations Honey Soy Stir-Fry Sauce and toss together. Leave to marinate in the fridge for 10 minutes.
Step 2
Heat sesame oil in a wok or large frying pan. Add marinated chicken mix and stir-fry for 2-3 minutes. Add prepared vegetables and remaining honey soy sauce and continue stir-frying for a further 5 minutes or until chicken is cooked and vegetables are crisp and tender.
Step 3
Cook the noodles according to packet instructions. Drain and toss noodles through the cooked chicken and vegetables. Garnish with fresh spring onions and chopped toasted cashew nuts if wished.
Tips
What do I need?
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1
400 g chicken tenderloins, sliced into strips
2
1 tsp minced ginger
3
1 tsp crushed garlic
4
½ small red chilli, deseeded and finely chopped
5
210 g pouch Wattie’s WOK Creations Honey Soy Stir-Fry Sauce
6
1 Tbsp sesame oil
7
400 g prepared vegetables*
8
400 g pkt Trident Thin Egg Noodles
9
1-2 Spring onions, thinly sliced on the Diagonal to garnish