Easy Chicken Stir Fry

Serves 2, Cook 10 Min

  • 70g flat rice noodles
  • 2 tsp coconut oil
  • 1 tsp finely grated fresh ginger
  • 300g skinless chicken breast, cut into thin strips
  • 1 tbs kecap manis
  • 200g sugar snap peas, ends trimmed
  • 1 tsp black sesame seeds, to serve
  • 1⁄2 red chilli, thinly sliced

Cook rice noodles according to packet instructions. Drain.

At the same time, heat a wok or large non-stick frypan over medium-high heat.

Add oil and chicken and cook for a few minutes without stirring.

Add ginger and stir-fry for 2 to 3 minutes until chicken is cooked.

Stir through noodles, kecap manis and peas and stir-fry for 2 minutes until heated through.

Divide between bowls and scatter over sesame seeds and chilli to serve.