This dish gets a big tick from us – it’s low-fat, great value and on the table in 25 minutes. For a healthy weeknight meal, you can rely on this Japanese-style stir-fry with sweet soy, rice noodles, tender chicken and tasty vegies.

Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 2 teaspoons peanut oil

• 500g single chicken breast fillets, sliced

• 1 brown onion, halved, thinly sliced

• 1 garlic clove, crushed

• 1 carrot, peeled, thinly sliced

• 1 zucchini, thinly sliced

• 125ml (1/2 cup) Teriyaki Marinade

• 1 tablespoon kecap manis

• 1 x 450g pkt Bamboo Pot Rice Noodles

• 1/4 wombok (Chinese cabbage), shredded

• 1 tablespoon chopped fresh coriander

Method

• Step 1

  Heat a wok or large frying pan over high heat. Add oil and heat until just smoking. Swirl to coat. Add half the chicken and stir-fry for 3 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.

• Step 2

  Add onion and garlic to the wok. Stir-fry for 3 minutes or until onion is soft. Add the carrot and zucchini, and stir-fry for 3 minutes or until just tender.

• Step 3

  Add the chicken, marinade, kecap manis and noodles. Stir-fry for 2 minutes or until noodles separate and the sauce thickens. Add wombok and stir-fry for 30 seconds or until wombok wilts. Sprinkle with coriander to serve.