Another weeknight, another quick and easy dinner. But, by no means does “quick and easy” mean boring.

Thank goodness for my friend Woolworths and their fantastic stir-fry mix combos, because without their help this stir-fry might have required much more effort to get those perfectly tangy Thai flavours just right.

Who’s hungry? Vincent, Roan and I, so this recipe serves 3.

Ingredients

• 4 large chicken breasts, cubed or sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 10 peppadews
• 1 pack Asian stir-fry veggies
• 1 sachet fresh Thai sauce (for stir-frying)
• 250 g fresh egg noodles
• 30 ml chicken spice
• 15 ml thyme
• 5 ml sesame oil
• salt & ground black pepper
• coconut oil for frying

Chop the chicken

Once your chicken is chopped to your liking, add it to a mixing bowl and sprinkle with chicken spice, thyme, some salt and pepper. Mix until thoroughly coated in spices.

Fry the chicken in some coconut oil for 5 – 7 minutes over medium heat. Stir so all sides get some heat.

Time to stir & fry

Add the veggies and sprinkle with salt & pepper.

Turn the heat to high and stir for 5 – 10 minutes.

Add the noodles.

Stir for 1 minute, then add the sachet of Thai sauce. Give it a good stir before splashing some sesame oil on top. Don’t let it cook any longer than another 1 – 2 minutes or the noodles will go soggy and the sesame oil will become bitter in taste.

Dinner is served

If you’d like an extra salty element, add some crumbed feta cheese.

Get my recipe here: