THAI CHICKEN WITH GLASS NOODLES

We LOVE creating these quick Thai dishes... They are so simple to cook, packed full of flavour and just as healthy as they are tasty. Made with free range chicken, red onion, fresh green beans and glass noodles. We also give you loads of fresh Thai basil to finish and as much chilli as you can handle. Do it!

20 Minutes. Free Range. Just 407 Cal Per Serve.

Serves 2.

Ingredients
400g free range chicken mince
1 small red onion
3 garlic cloves
2 red birds eye chilli
150g green beans (sliced)
1 tablespoon fish sauce
1/2 tablespoon oyster sauce
3 sprigs Thai basil
2 x 50g vermicelli noodles
1/2 tablespoon Thai seasoning

Cook noodles & prepare ingredients

Fill kettle with water and boil. Put the noodles in a heatproof bowl. Cover with boiled water and soak for 5 minutes until tender. Taste to check, drain and rinse under cold water. Crush garlic, thinly slice onion into and finely slice the chilli (to taste). Trim ends of beans and halve. Pick the leaves of the basil.

Stir-fry chicken & vegetables
Heat the wok or large pan to high and add a generous drizzle of olive oil when hot. Once hot add chicken mince, Thai seasoning, garlic and salt and pepper. Stir-fry for 2 minutes breaking up all the lumps as you cook. Add the onion and beans and stir-fry for a further 2 minutes. Next add the premixed sauce, chilli (to your taste) and mix to coat. Cook for a further 30 seconds. Remove from heat. Stir through Thai basil leaves.

To serve
Place noodles in bowls and top with chicken stir fry. Serve immediately while it is hot. 

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

February 10, 2016 by Timothy Ryder
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