Easy chicken stir-fry
- 200g thick rice noodles
- 500g Cammaroto Poultry Chicken Thigh Fillets, thinly sliced
- 400g pkt Shredded Vegetable Stir-Fry
- 120g pkt Cantonese chicken style stir-fry sauce
- 1/3 cup (45g) roasted peanuts, coarsely chopped
Cook the noodles in a large saucepan of boiling water for 3 mins or until tender. Drain well.
Heat a non-stick wok or large frying pan over high heat. Stir-fry the chicken, in 3 batches, for 3 mins or until golden brown. Transfer to a bowl.
Return the chicken to the wok with vegetables. Stir-fry for 2 mins or until the vegetables are tender. Add the noodles and stir-fry sauce. Stir-fry for 2 mins or until well combined and heated through. Sprinkle with peanuts.