Stir-Fry Chicken with Coconut Milk and Noodles

Ingredients

• 4chicken breasts, cut into strips
• 1red chilli, finely chopped
• 5 cm pieceginger, peeled and finely grated
• 120 gmange-tout, sliced lengthways into thin strips
• 1 × 400 ml tinlow-fat coconut milk
• 1/2 tablespoonfish sauce
• 6scallions, sliced
• 140 gthin or medium egg noodles, cooked according to the packet instructions
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Marinate the chicken

   Put the chicken in a bowl with the lime zest, lime juice, honey, garlic, mint, half the coriander and half the oil. Stir to coat and, if possible, leave to marinate for an hour.

2. 2

   Brown the chicken

   When ready to cook, heat a little oil in a large frying pan or wok over a high heat. Stir-fry half the chicken for 3–4 minutes, until golden, then transfer it to a plate. Add a little more oil and brown the remaining chicken in the same way.

3. 3

   Make the sauce

   Return all the chicken to the pan. Add the chilli, ginger and mange-tout, and stir-fry for a minute or two. Add the coconut milk, fish sauce and half the scallions; stir to combine and bring to the boil. Taste and season, then fold in the cooked noodles.

4. 4

   Serve in bowls

   Divide the mixture between four bowls and scatter over the remaining coriander and scallions.

What is chicken coconut noodle stir-fry?

This is a quick noodle dish combining stir-fried chicken and vegetables with a coconut milk sauce. The provided recipe does not specify a particular regional origin, but its lime, chilli and herbs give it a fresh, aromatic character.

The chicken is browned in batches before the sauce is added, while mange-tout and scallions bring colour and a little crunch. Egg noodles make the dish substantial and soak up the coconut sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 452 calories, 38g protein, 0g carbs, 22g fat.

The chicken provides most of the protein, while the noodles contribute carbohydrates and the coconut milk supplies much of the fat. Serve with extra vegetables if you want to add more variety to the plate; the supplied nutrition figures list 0 g carbohydrates, which may not reflect the noodles.

The recipe’s ingredient list

Chicken: Cutting the breasts into strips helps them cook quickly over a high heat. The method also calls for lime zest and juice, honey, garlic, mint, coriander and oil in the marinade, but these are not included in the supplied ingredient list.

Finishings: The method uses coriander both in the marinade and as a topping, though it is also absent from the list. Check that you have the ingredients named in the method before starting; no quantities are supplied for them.

Brown the chicken in batches

First batch: Give the chicken room in the pan so it can brown rather than steam. Cook it for 3–4 minutes, until golden, then set it aside.

Second batch: Add a little more oil before cooking the remaining chicken. Returning both batches to the pan later lets them finish in the sauce without crowding the initial browning.

Watch the vegetables and sauce

Mange-tout: Thin lengthways strips need only a minute or two in the hot pan. They should remain bright and retain some bite.

Coconut milk: Stir it in with the fish sauce and scallions, then bring the mixture to the boil as directed. Taste before seasoning, since fish sauce is already salty.

Cook the noodles separately

Noodles: Cook them according to the packet instructions before folding them into the pan. This keeps their cooking time separate from the chicken and vegetables.

Finish: Fold gently so the noodles are coated without breaking up. Serve once they are warmed through in the sauce.

Serve it while hot

The bowls are finished with the remaining scallions and coriander, which add a crisp, fresh contrast to the creamy sauce. Extra chilli is an option if you want a hotter result.

The recipe does not specify an accompaniment. If serving one, choose something simple that will not compete with the noodles, such as extra greens.

Recipe notes & tips

• Slice the chicken into similarly sized strips so it cooks evenly.
• Have the noodles cooked before you start stir-frying, as the cooking moves quickly.
• Keep the pan hot when browning the chicken and cook it in two batches.
• Taste the sauce before adding salt, because fish sauce is salty.
• Add an extra chilli for a spicier version, as suggested in the description.

Variations

• More heat: Add another finely chopped chilli.
• Vegetable boost: Serve with extra greens alongside the noodles.
• Fresh finish: Add more of the herbs named in the method if you have them.
• Noodle choice: Use either thin or medium egg noodles, as listed.
• Milder flavour: Use less chilli for a gentler heat.

Common mistakes to avoid

• Crowding the pan: The chicken may steam rather than brown; cook it in the two batches specified.
• Overcooking the mange-tout: It can lose its bite; stir-fry it only for a minute or two.
• Skipping the noodle preparation: Cook the noodles according to their packet instructions before adding them.
• Seasoning too soon: Fish sauce brings saltiness; taste the sauce before adding salt.
• Starting without the marinade ingredients: The method calls for lime, honey, garlic, mint, coriander and oil, which are missing from the supplied ingredient list; check what you need before cooking.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and eat within 2 days. Reheat until piping hot, stirring so the chicken and noodles warm evenly; the noodles may soften as they sit in the sauce.

Frequently asked questions