Lemon, Ginger & Sesame Stir-fry Recipe

Ingredients

• 500g Chicken Stirfry strips
• 1 pack Wattie's Lemon Ginger & Sesame Stir-Fry Sauce
• Highmark Ribbon Egg Noodles
• 1 head Broccoli (cut into florets)
• 1 Red Capsicum (thinly sliced)
• 1 Carrot (peeled and sliced into thin rounds or julienned)
• 1 bunch Spring Onion (thinly sliced)
• 1 tbsp oil
• Salt and pepper to taste

Instructions

1. Step 1 — Cook the noodles. Cook the Highmark Ribbon Egg Noodles according to packet instructions. Drain, rinse briefly under cold water to stop them sticking, and set aside.
2. Step 2 — Prep the vegetables. Cut the broccoli into small florets, thinly slice the red capsicum, and slice the carrot into thin rounds or julienne strips. Having everything prepped before the pan heats up makes stir-frying quick and stress-free.
3. Step 3 — Cook the chicken. Heat a tablespoon of oil in a large wok or frying pan over high heat. Add the chicken stirfry strips and cook for 4–5 minutes, tossing regularly, until cooked through and golden. Remove and set aside.
4. Step 4 — Stir-fry the vegetables. In the same pan over high heat, add the broccoli, capsicum, and carrot. Stir-fry for 3–4 minutes, tossing constantly, until just tender but still with a little crunch. Don't overcook — vibrant, slightly crisp vegetables are what make a great stir-fry.
5. Step 5 — Add the sauce and combine. Return the chicken to the pan with the vegetables. Pour the Wattie's Lemon Ginger & Sesame Sauce over everything and toss together over high heat for 1–2 minutes until the sauce coats every piece evenly and begins to caramelise slightly around the edges.
6. Step 6 — Add the noodles. Add the cooked noodles to the pan and fold through the chicken and vegetable mixture, tossing gently until everything is combined and the noodles are heated through.
7. Step 7 — Serve. Divide between five bowls and finish with a generous scatter of sliced spring onion. Serve immediately.