Main Meals
Thai coconut chicken stir-fry
4
Easy
5 minutes
15 minutes
Juicy BBQ chicken thighs are served with egg noodles, crisp julienne vegetables and a creamy Thai coconut stir-fry sauce for a quick, flavour-packed dinner. Ready in just 20 minutes, it’s an easy meal for sharing, with vanilla mochi on the side for dessert.
Ingredients
Method
- 1 tbsp coconut or olive oil
- 1 x 600 g Woolworths Asian ZingTM BBQ Chicken Thigh Grills
- 1 x 435 g Woolworths Julienne Stir Fry Mix
- Sea salt flakes, to taste
- 1 x 250 g Woolworths Fresh Egg Noodles
- 1 x 100 g Woolworths Thai Coconut Stir Fry Sauce
- 5 g coriander (optional)
- 4 x 35 g Woolworths Frozen Vanilla Mochi
Method
Ingredients
1. Place the Woolworths Asian ZingTM BBQ Chicken Thigh Grills in an air fryer basket and cook on 180°C for 12–15 minutes, or until cooked and crisp.
2. Heat a wok over high heat and add the olive oil and Woolworths Julienne Stir Fry Mix and season with salt.
3. Add the egg noodles and wok for 2 minutes. Lastly, pour over the sauce and serve immediately, garnished with coriander.
4. For dessert, serve with new Woolworths Frozen Vanilla Mochi.
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