This sumptuous stir fry is a veritable greatest hits of delicious flavours and fresh crispy veggies. We’re so excited to bring you Thai sweet chili – the perfect balance of spicy and tasty. We also guarantee that this meal will come together faster than take-out!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Bell Pepper
Sweet Chili Sauce
Vegetarian Oyster Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Prep: Wash and dry all produce. Bring a medium pot of salted water to a boil. Core, then thinly slice the red pepper and green onions. Mince or grate the garlic. Roughly chop the basil. Cut the chicken into 1-inch pieces.
Cook the chicken: Season the chicken with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook, stirring often, until the chicken is golden-brown, 4-5 min. Transfer to a plate.
Cook the noodles: Meanwhile, add the noodles to the boiling water. Cook until noodles are tender, 3-4 min. (TIP: Don't drain the noodles until ready to add to the stir-fry, otherwise they may clump up!)
Meanwhile, add another drizzle of oil into the pan, then the carrot, red pepper, green onion and garlic. Cook, stirring occasionally, until the veggies are tender-crisp, 4-5 min. Add the sweet chili sauce, oyster sauce and chicken to the pan. Cook until warmed through, 1-2 min. Drain the noodles and toss into the stir-fry.
Finish and serve: Divide the stir-fry between serving bowls. Sprinkle with basil. Enjoy!