Simple Chicken Stirfry

Ingredients

• 200 g (about 4 tenderloins)chicken tenderloins
• 100 gpad Thai noodles
• 1carrot
• 2capsicums
• 1/2red onion
• 2 cloves, crushedgarlic
• 1 tsp, mincedginger
• 2 tbspcanola oil
• 50 gpeanut butter
• 3 tbsphoisin sauce
• 1 tbsplime juice
• 1/2–1 tspchilli flakes
• 2 tbspwater
• 1 tbspsoy sauce
• to tastecoriander
• to tastecrushed peanuts
• to tastediced spring onions
• to tastecrispy shallots

Instructions

1. 1

   Slice the chicken

   Cut the chicken tenderloins into small, bite-sized pieces.

2. 2

   Julienne the vegetables

   Cut the capsicums, carrot and red onion into small matchsticks.

3. 3

   Mix the sauce

   Stir all the sauce ingredients together and set the mixture aside.

4. 4

   Cook the noodles

   Prepare the noodles according to the packet instructions.

5. 5

   Heat the wok

   While the noodles cook, add the canola oil to a wok and heat it over a high flame.

6. 6

   Cook the chicken

   Add the chicken pieces and cook over high heat for 2–3 minutes.

7. 7

   Add the vegetables

   Tip in the vegetables and cook for a further 2 minutes.

8. 8

   Toss with sauce

   Add the cooked noodles and sauce, then toss everything together to combine.

9. 9

   Garnish and serve

   Serve in a bowl and finish with the optional garnishes.

What is chicken stir-fry?

Stir-frying is a cooking method associated with Chinese cuisine, in which ingredients are cooked quickly over high heat while being moved around the pan. The term is now used for many dishes across Asian-inspired home cooking.

This version pairs chicken and matchstick-cut vegetables with pad Thai noodles and a sweet-savoury peanut and hoisin sauce. The quick cooking keeps the vegetables colourful and gives the sauce a chance to coat the noodles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 32g protein, 69g carbs, 31g fat.

The noodles provide most of the carbohydrates, while canola oil and peanut butter contribute much of the fat; chicken supplies protein, with additional fat and protein from the peanuts if used. Serve with extra vegetables or a simple side salad to add more vegetables to the plate.

Prepare the ingredients first

Even cuts: Slice the chicken into similar-sized bite-sized pieces so they cook at roughly the same rate. Matchstick vegetables are quick to cook and easy to toss through the noodles.

Sauce ready: Mix the sauce before heating the wok, and have the cooked noodles close by. Stir-fries move quickly once the chicken hits the pan.

Build the peanut sauce

Peanut butter: This brings richness and helps the sauce cling to the noodles. Stir it thoroughly with the hoisin, lime juice, chilli flakes, water and soy sauce so the mixture is as even as possible.

Balance: Lime juice adds a bright note alongside the savoury soy and sweet hoisin. Use the lower amount of chilli flakes for a gentler result, or the higher amount for more heat.

Cook quickly over high heat

Chicken first: Let the wok get hot before adding the oil and chicken. The method calls for 2–3 minutes of cooking, followed by 2 minutes with the vegetables.

Keep moving: Toss the ingredients so they cook evenly and do not sit in one spot for too long. The chicken should be cooked through before serving.

Look for the right texture

Vegetables: After their brief cooking time, the carrot, capsicum and onion should be hot but still have some bite. Avoid extending their time in the wok if you prefer them crisp.

Noodles: Cook them according to the packet, then toss them with the sauce just long enough to combine. If the sauce seems thick, the recipe's 2 tablespoons of water help loosen it.

Finish with fresh garnishes

Fresh and crunchy: Coriander and spring onions add freshness, while crushed peanuts and crispy shallots bring crunch. Add these on top just before serving so they retain their texture.

Serve the stir-fry in bowls while warm. It can be enjoyed on its own, or alongside a simple vegetable side if you would like to add more variety to the meal.

Recipe notes & tips

• Cut the chicken and vegetables before heating the wok so they are ready to add.
• Keep the chicken pieces small and similar in size for more even cooking.
• Check the noodle packet for its cooking time and method.
• Taste the sauce before adding it and adjust the chilli within the stated range.
• Add crunchy garnishes just before serving to keep them crisp.

Variations

• More vegetables: Add extra sliced capsicum or carrot for a vegetable-forward bowl.
• Milder sauce: Use 1/2 teaspoon of chilli flakes or leave them out.
• Extra crunch: Scatter additional crushed peanuts over each serving.
• Fresh citrus: Add a little more lime juice to the sauce for a brighter flavour.
• Herb swap: Use extra spring onion in place of coriander if preferred.

Common mistakes to avoid

• Crowding the wok: Too much in the pan can slow cooking; use a roomy wok and keep the pieces small.
• Uneven chicken pieces: Large pieces may take longer to cook; cut them to a similar bite-sized thickness.
• Overcooking the vegetables: They can lose their crispness; stick to the stated 2 minutes before adding the noodles.
• Adding dry peanut butter: It may be difficult to coat the noodles evenly; mix it with the other sauce ingredients first.
• Leaving garnishes in the wok: They can soften during cooking; add them to the bowls at the end.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat until piping hot, stirring partway through; add a small splash of water if the noodles or sauce have thickened.

Frequently asked questions