Chicken and Vegetable Stir-Fry Recipe

Chicken and Vegetable Stir-Fry


  • 250g
    dried thin egg noodles
  • spray oil, for cooking
  • 500g
    chicken breast fillet, cut into thin strips
  • 2 tsp
    chopped ginger
  • 1 clove
    garlic, crushed
  • 200g
    Baby corn, chopped
  • 1 x (200g)
    medium red capsicum, thinly sliced
  • 1 x (200g)
    medium green capsicum, thinly sliced
  • 250g
    snow peas, trimmed
  • 2 tbsp
  • 1 tbsp

How to Cook

Prep Time: 20 minutes | Cooking Time: 15 minutes
  1. Cook noodles according to packet directions; drain well; set aside and keep warm.

  2. Heat a non-stick wok or frying pan over high heat; spray with oil. Cook chicken 4 minutes or until browned, add ginger garlic and vegetables and stir fry for 3 minutes or until tender

  3. Add MAGGI Sweet Chilli Sauce, MAGGI Oyster Sauce and noodles, toss to warm through. Serve immediately.