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  • 1 chicken breast
    chopped into chunks
  • 1 tbsp cornflour
  • 2 tbsp vegetable oil
  • 1 onion
    finely chopped
  • 2 garlic cloves
    grated
  • 2 tsp medium curry powder
  • ½ tsp turmeric
  • 400ml low-salt chicken stock
  • 2 tbsp coconut cream
  • 300g stir-fry veg
    (we used a mix of baby corn, broccoli and sugar snap peas)
  • 300g straight-to-wok udon noodles
  • 10g coriander
    roughly chopped, to serve

Nutrition: per serving

  • kcal581
  • fat22g
  • saturates7g
  • carbs59g
  • sugars10g
  • fibre9g
    high
  • protein33g
    high
  • salt1.09g
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Method

  • step 1

    Season the chopped chicken with salt and pepper, then toss in a bowl with the cornflour. Heat 1 tbsp of the oil in a wok over a medium heat, then carefully lower in the chicken and cook on all sides for 4-5 mins, until golden and crisp. Remove from the pan and drain on kitchen paper.

    Cook the chicken on all sides for 4-5 mins, until golden and crisp
  • step 2

    Pour in the remaining 1 tbsp oil and fry the onion for 8-10 mins until softening and golden around the edges. Scatter in the garlic and cook for 1 min until fragrant. Add the curry powder and turmeric, cook for an additional 2 mins, stirring constantly, then pour in the chicken stock.

    Fry the onion for 8-10 mins until softening and golden around the edges
  • step 3

    Bring to the boil, then stir in the coconut cream. Simmer and reduce for 3-4 mins until slightly thickened. Add the stir-fry veg and noodles and put the lid on. Cook for 4-5 mins until the veg is tender but still has a bite and the noodles are heated through.

    Add the stir-fry veg and noodles
  • step 4

    Split between two bowls, top with the crispy chicken and scatter over the coriander.

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Overall rating

A star rating of 4.5 out of 5.4 ratings
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