Ingredients
- 1½ tablespoons reduced salt soy sauce
- 1 tablespoon Thai chilli jam
- 2 tablespoons crunchy or smooth peanut butter (see tip)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 500 g chicken breast fillets, thinly sliced
- 1½ tablespoons sunflower oil
- 1 onion, sliced
- 1 large carrot, halved lengthways, thinly sliced
- 1 large red capsicum, chopped
- 200 g green beans, trimmed, halved
- 200 g brown rice vermicelli
- Lime wedges, to serve
Method
Step 1
Combine soy sauce, chilli jam, peanut butter, lime juice, sugar and 2 tablespoons water in a small jug. Mix well. Set aside.
Step 2
Place chicken in a bowl. Add oil and toss to coat. Heat a large non-stick wok over a high heat. Stir-fry chicken in hot wok in 2 batches for about 3 minutes or until lightly browned and just cooked. Remove and set aside.
Step 3
Add onion, carrot and 1 tablespoon water to wok. Stir-fry for 2-3 minutes, until lightly browned. Add capsicum and beans. Stir-fry for a further 2 minutes.
Step 4
Return chicken to wok with sauce mixture. Stir-fry until combined and hot.
Step 5
Meanwhile, cook noodles as directed on packet. Drain. Serve stir-fry and noodles with lime wedges.
Tips
- Choose peanut butter made from 100% peanuts with no added sugar and no added salt.
- For a shortcut, replace chicken breast fillets with 500 g chicken breast stir-fry strips.
- You can use soba noodles instead of brown rice vermicelli or replace noodles with ½ cup cooked brown rice per serving, if preferred.
