Poultry is the world's most sustainable protein.
Hoisin Chicken and Noodle Stirfry
Type: Wok
Cut: Thigh
Style: Chinese
Ingredients
200g egg noodles
60ml Hoisin sauce
60ml sweet chilli sauce
2 tablespoons brown sugar
2 tablespoons peanut oil
6 chicken thigh fillets, thinly sliced
1 brown onion, halved and cut into small wedges
1 red capsicum, halved, deseeded and thinly sliced
1 bunch broccolini, cut into 5 cm lengths
1 tablespoon freshly grated ginger
2 garlic gloves, crushed
1/2 cup fresh coriander leaves
Instructions
Cook noddles in a saucepan of boiling water following packet direction or until just tender. Drain well..
Combing the hoisin sauce, sweet chilli sauce, vinegar, an sugar in a medium jug.
Heat half the oil in a wok over high heat until smoking. Add 1/2 the chicken and stir-fry for 3 to 4 minutes or until golden. Transfer to a plate. Reheat wok and cook remaining chicken.
Heat remaining oil in the wok over high heat, add the onion, capsicum, broccolini, ginger and garlic, and stir-fry for 2 to 3 minutes or until just tender. Add chicken, sauce mixture and toss until well combined. Add the noodles and toss until well coted with sauce.
Divide among serving bowls and top with coriander to serve.