This delicious Asian stir-fry uses a selection of fresh in-season vegetables, served with wok fried chicken stirred through a mouthwatering tropical coconut style sauce and Hokkien noodles.

Cooking Style: Wok

Cooking Time: 15-20 minutes

Selection of seasonal stir fry vegetables eg: Broccoli, snow peas,
carrots, cauliflower, beans, bok choy etc
500g diced chicken breast or thigh (or more depending on quantity needed)
1 packet Hokkien noodles
1 onion cut into Chinese style wedges
2 teaspoons minced ginger
2 teaspoons minced garlic
cooking oil
Fresh basil leaves chopped

2/3 cup coconut milk
2 1/2 tablespoons fish sauce
3 1/2 tablespoons fresh lime juice
2 tablespoon Soy sauce
1/3 to 1/2 tsp. dried crushed chili
1 1/2 tablespoons brown sugar


  1. Combine all sauce ingredients into a jug and set aside.
  2. Add diced chicken to hot oiled wok and cook through.
  3. When cooked remove chicken and sit on side plate.
  4. Add onion, ginger and garlic to smoking hot, oiled wok and stir fry for a couple of minutes.
  5. Add vegetables and continue to stir fry until soft.
  6. Return chicken to the wok, add basil and stir through.
  7. Tip sauce mixture into the wok and stir through until hot.
  8. Prepare Hokkien noodles as directed on packet, then toss through in wok.