• 2 tbsp sesame oil
  • 460g chicken breasts, cut into strips
  • 250g broccoli florets
  • 1 clove garlic, crushed
  • 1 red chilli, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 2 tbsp reduced salt soy sauce
  • 2cm piece ginger, grated
  • 2 tsp cornflour, mixed with 1 tbsp water
  • 2 tbsp desiccated coconut
  • 240g medium egg noodles


  1. 1

    Heat 1 tbsp of the oil in a wok and add the chicken strips. Fry for 4-5 minutes until cooked, stirring occasionally. Remove with a slotted spoon and set aside.

  2. 2

    Add the broccoli to the pan and cook for 2-3 minutes, until beginning to soften but not colour. Add the remaining oil, garlic and chilli and cook for another 2 minutes, tossing together well.

  3. 3

    Add the sliced pepper and cook for another 2-3 minutes.

  4. 4

    Meanwhile, mix together the soy sauce, ginger and cornflour paste. Add to the stir-fry and mix well, before adding the chicken back to the pan. Cook for 2-3 minutes. Meanwhile, lightly toast the coconut in another pan.

  5. 5

    Cook the noodles according to the packet instructions. Divide the noodles between the plates and add the stir-fry. Serve sprinkled with the toasted coconut.

Nutritional Details

Each serving provides
  • Energy 1876kj 448kcal 22%
  • Fat 9.1g 13%
  • Saturates 3.1g 16%
  • Sugars 4.0g 4%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 561kj/134kcal

Each serving provides

48.5g carbohydrate 7.8g fibre 39.1g protein

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