Try this super easy to prepare Chicken Stir-Fry paired with a bottle of our very own Yarra Valley Pinot Gris - a delicious recipe which serves 2 people, supplied by our friend Gavin AKA Another Food Blogger (www.anotherfoodblogger.com).
INGREDIENTS
Stirfry
Chicken tenderloins x 200g
Pad Thai Noodles x 100g
Carrot x 1
Capsicums x 2
Red Onion x ½
Garlic x 2 cloves – crushed
Ginger x 1 tsp – minced
Canola Oil x 2 tbsp
Sauce
Peanut Butter x 50g
Hoisin x 3 tbsp
Lime juice x 1 tbsp
Chili flakes x ½ -1 tsp
Water x 2 tbsp
Soy x 1 tbsp
Garnish (optional)
Coriander
Peanuts – crushed
Spring onions – diced
Crispy shallots
Method
- Slice chicken tenderloins into small bite sized pieces
- Cut capsicums, carrot & onion into small matchstick sized pieces (julienne)
- Mix all sauce ingredients together and set aside
- Cook the noodles according to packet
- As the noodles are cooking start by adding the canola oil to a wok on high heat
- Cook chicken pieces for 2-3 minutes on high heat
- Add vegetables and cook for a further 2 minutes
- Add noodles & sauce and toss to combine
- Serve in a bowl & top with optional garnishes
Tips/Tricks
- The key to cooking a stir-fry correctly is speed – make sure your pan is smoking hot as you start, keep the food moving and don’t crowd the pan at the start or else it will drop the temperature down
- I used ½ tsp chili flakes in my sauce – I like a bite but not too much spice
- The garnishes ARE optional but the texture the nuts & crispy shallots bring make it feel way more authentic
