Chilli chicken with peanuts

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Asian

Serves: 4

Type: Easy; Family

Tools

Kitchen friendly view

1 stars - based on 1 reviews

Photography: Joshua Dasey

By Suzanne Gibbs

Ingredients

375g packet fresh thin egg noodles
¼ cup (60ml) peanut oil
500g chicken breast fillet, cut into strips
1 teaspoon chilli flakes
175g baby beans, cut diagonally in half
2 medium carrots, cut into thin matchsticks
½ cup (70g) peanuts
2cm knob of ginger, cut into thin matchsticks
2 garlic cloves, crushed
¼ cup (60ml) light soy sauce
juice of 1 lemon
lemon wedges, to serve

Preparation method

Prepare noodles according to packet directions. Pat very dry with paper
towel and set aside.

Heat 1 tablespoon of oil in a wok on high. Add noodles and stir-fry for
10 minutes, until starting to colour and crisp. Remove from wok and set aside.

Toss chicken and chilli flakes together to coat. Heat another tablespoon of oil
in wok on high and stir-fry chicken in two batches for 3 minutes, until browned and cooked through. Remove and set aside.

Heat remaining oil in wok on high. Stir-fry beans, carrot, peanuts, ginger and garlic for 2 minutes. Return chicken and noodles to wok with soy sauce and stir-fry briefly to combine. Drizzle with lemon.

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