Quick and easy juicy garlic chicken and vegetable stir fry
Total Steps
6
Ingredients
12
Tools Needed
9
Ingredients
- 1 lime, juiced
- 1 tablespoons sesame oil(optional)
- 1 450g package egg noodles
- 1 carrot, sliced thinly
- 1 small onion, sliced thinly
- 1 head small broccoli, cut into florets
- 12 button mushrooms, sliced
- 1 pack Maggi So Juicy Garlic
- 1 tablespoons canola oil
- 4 chicken breasts
- 2 green onions, finely sliced
- 2 teaspoons sesame seeds(optional)
Instructions
Step 1
• Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
Step 2
• Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil.
Step 3
• About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat.
Step 4
• Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside.
Step 5
• Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables.
Step 6
• Add the cooked noodles to the pan with the vegetables and toss to combine. Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).