400g (14 oz) chicken thigh fillets, cut into bite-sized pieces
1 bottle Marion’s Kitchen Thai Spicy Satay (go to where to buy to find a store)
2 tbsp vegetable oil
1 onion, diced
½ cup sliced cabbage
½ cup fine carrot julienned
2 bok choy, cut into bite-sized pieces
500g (1 lb) cooked hokkien noodles (or any other noodle you prefer)
Combine the chicken with half the bottle of the Thai Spicy Satay Sauce. If you’ve got time, you can leave to marinate for a few hours or overnight. But you can also just cook the chicken straight away.
Heat the vegetable oil in a large non-stick frying pan or wok over high heat. Add the onion and stir-fry for half a minute. Then add the chicken and stir-fry for 3-4 minutes or until just cooked. Add the cabbage, carrot and bok choy and stir-fry for another minute. Then add the noodles and the remaining half bottle of the Thai Spicy Satay Sauce. Stir-fry until well combined. Remove from heat and serve.
A winner every time
This is an easy, minimal ingredient stir fry.
it packs a punch of flavour and makes a huge wok of goodness.
Love it, highly recommend.