This lovely stir-fry is perfect for a quick midweek family meal.  The ginger in the dish makes it particularly wonderful for helping soothe head colds in the winter months!

Ingredients for two servings:

1 fillet of skinless, boneless chicken (diced)
Approximately 1.5 cups of fresh vegetables – some options include:

  • Red pepper
  • Small button mushrooms
  • Baby bokchoy
  • Broccoli
  • Sugar snap peas

A single serve packet of udon or hokkien noodles
– Adjust quantitites of all ingredients to suit number of servings required.

Stir-fry Sauce

½ cup plum sauce
1 tablespoon hoisin sauce
1 tablespoon of grated fresh ginger
¾ cup chicken stock (this can be altered depending on how much broth you like with your noodles)


  1. Firstly dice the vegetables as you desire, then briefly blanch them. Set them aside in a bowl
  2. Bring a small saucepan to boil, once boiled add the noodles, cooking for as long as the packet states (approx 3-5 mins)
  3. Prepare the stir-fry sauce by mixing all the sauce ingredients together in a small bowl
  4. Pour half the stir-fry sauce over the chicken and also coat the blanched vegetables in the sauce
  5. Add chicken to a non stick pan, once browned add the vegetables and some more of the sauce and toss
  6. Lastly add the cooked noodles and the rest of the sauce and simmer. Be sure not too simmer for too long, as this will result in the vegetables becoming overcooked
  7. Pour into a bowl (or bowls depending on how many you are catering for) and enjoy!

This stir-fry is also wonderful with fish. Substitute the chicken for a fresh fillet of snapper – it works a treat!

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