Lee Kum Kee Honey Soy Chicken Noodle Stir-Fry
Photography Olivia Galletly.
BROUGHT TO YOU BY Lee Kum Kee
Discover Lee Kum Kee's new range of Stir-Fry Sauces, now available at Woolworths. Transform your weeknight chicken noodle stir-fry to a glossy, restaurant worthy dish with the Lee Kum Kee Honey & Soy Stir-Fry Sauce.
Serves: 4
INGREDIENTS
500 grams chicken thighs, cut into 4cm cubes
2 tablespoons Lee Kum Kee Premium Soy Sauce
1 tablespoon each cornflour and Shaoxing rice wine
½ teaspoon each Lee Kum Kee Pure Sesame Oil and cracked black pepper
2 tablespoons neutral oil
STIR-FRY
1 tablespoon neutral oil
1 brown onion, thinly sliced
1 carrot, peeled, halved lengthwise and thinly sliced on an angle
1 red capsicum, cored and sliced
3cm piece fresh ginger, peeled and cut into matchsticks
3 cloves garlic, thinly sliced
200 grams green beans, trimmed and halved
220 grams dried ribbon-cut egg noodles
1 spring onion, thinly sliced
⅓ cup Lee Kum Kee Honey & Soy Stir-Fry Sauce
1 tablespoon Lee Kum Kee Premium Soy Sauce
TO SERVE (OPTIONAL)
2 teaspoons Lee Kum Kee Chiu Chow Style Chilli Oil
METHOD
CHICKEN: In a medium-sized bowl, combine all the ingredients, except the oil.
Heat the oil in a large wok or frying pan over a medium-high heat. Add the chicken and cook, tossing regularly, for 5 minutes or until lightly golden and cooked through. Remove the chicken from the pan and set aside.
STIR-FRY: In the same pan, heat the oil and add the onion, carrot, capsicum and ginger. Cook, stirring regularly, for 7 minutes or until the onion has softened. Add the garlic and green beans and cook for a further 2 minutes. Return the chicken to the pan then turn the heat to low.
Cook the noodles in salted water according to the packet instructions. Add to the wok and stir to combine. Add the spring onion, Lee Kum Kee Honey & Soy Stir-Fry Sauce and Lee Kum Kee Premium Soy Sauce and stir to combine.
TO SERVE: If you like your stir-fry spicy, add a few teaspoons of Lee Kum Kee Chiu Chow Style Chilli Oil or serve it alongside.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.