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Asian recipes

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

20 minutes

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

900 g Woolworths free- range skinless chicken thigh fillets
2 T olive oil
1x 125 ml sachet Woolworths Thai coconut stir-fry sauce
80 g baby spinach
5 small spring onions, chopped
1/4 cup basil (plus extra, to serve)
1 garlic clove
1 t sesame oil
1 T Woolworths miso paste
2x 250 g Woolworths Tenderstem® and broccoli spaghetti, cooked
lime juice, to serve
red chilli, sliced, to serve
toasted cashew nuts, to serve

Method

1. Fry the chicken thigh fillets in the olive oil for 15 minutes, or until golden and almost cooked through.

2. Add the Woolworths Thai coconut stir-fry sauce and cook until sticky.

3. Blend the baby spinach, chopped spring onions, basil, garlic, sesame oil and miso paste until smooth. Loosen with water if necessary.

4. Toss with the cooked Tenderstem® and broccoli spaghetti and squeeze over some lime juice. Serve with the chicken, basil, sliced red chilli and toasted cashew nuts.

Find more stir-fry recipes here.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Chicken katsu with cucumber kimchi

Simple roast chicken with sunshiny apricot sauce

Roast chicken salad

One-pan chicken Florentine

Creamy chicken with dumplings

Chicken noodle soup

Roast chicken pasta tray bake

Chicken-and-radish stew

Citrus chicken with chimichurri

Coronation chicken-and-corn toasties

Egg white breakfast sandwiches

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

Ingredients

Method