Ingredients
500g chicken thigh fillets, cut into fine slices
1 Tbsp cornflour
1 Tbsp sesame oil
1 Tbsp light soy sauce
Finely grated zest and juice of 2 limes
2 Tbsp canola oil
2 Tbsp oyster sauce
2 Tbsp honey
1 tsp ground cardamon
2 tsp rice wine vinegar
400g Simply Stir-fry Traditional Vegetables
800g hokkien noodles (cooked according to packet instructions)
¼ bunch coriander, leaves picked
¼ bunch Thai basil, leaves picked
Toasted sesame seeds, to serve
Method
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Put chicken in a large bowl, add cornflour and toss to coat. Add sesame oil, soy, lime zest and juice, mix well and set aside for 10 minutes. Put half the canola oil in a wok over high heat, and fry the chicken in 3 batches until just firm, then transfer to a large bowl. Set aside.
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Combine oyster sauce, honey, cardamon and vinegar in a jug, stir until well combined. Heat remaining oil in the wok, add vegetables and cook for 4 minutes. Return chicken to wok, pour in sauce mixture and cook for 2 minutes. Add noodles to wok and toss. Stir through herbs, and serve stir-fry topped with sesame seeds.
