Name: Honey Soy Chicken & Noodle Stir-Fry
Ingredients: 400 g chicken tenderloins, sliced into strips; 1 tsp minced ginger; 1 tsp crushed garlic; ½ small red chilli, deseeded and finely chopped; 210 g pouch Wattie’s WOK Creations Honey Soy Stir-Fry Sauce; 1 Tbsp sesame oil; 400 g prepared vegetables*; 400 g pkt Trident Thin Egg Noodles; 1-2 Spring onions, thinly sliced on the Diagonal to garnish; Toasted cashew nuts, chopped, to garnish

Honey Soy Chicken & Noodle Stir-Fry

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.

Makes 4

Prep Time 10 minutes

Cook Time 10 minutes

Ingredients

400g chicken tenderloins, sliced into strips

1 tsp minced ginger

1 tsp crushed garlic

½ small red chilli, deseeded and finely chopped

210g pouch Wattie's WOK Creations Honey Soy Stir-Fry Sauce

1 Tbsp sesame oil

400g prepared vegetables*

400g pkt Trident Thin Egg Noodles

1-2 Spring onions, thinly sliced on the Diagonal to garnish

Toasted cashew nuts, chopped, to garnish

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

i

Honey Soy

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.

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Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

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

10

Toasted cashew nuts, chopped, to garnish

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