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

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

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Carb Conscious Fat conscious
  • 15 minutes
  • 20 minutes
  • Woolworths DMZ Chardonnay 2018

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 350 g Woolworths baby marrow spaghetti, cooked
  • lime juice, to serve
  • red chilli, sliced, to serve
  • toasted cashew nuts, to serve

Cooking Instructions

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 baby marrow 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.

Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

Social Media

Related Recipes

Comments