Sweet chilli chicken and broccoli stir-fry with egg noodles
Chicken and broccoli in a sticky sweet chilli glaze, tossed through egg noodles. Ready faster than delivery, and cheaper too.
Notable for: vitamin C, fibre, vitamin A
Ingredients
- 700 gchicken breast, sliced
- 375 gegg noodles
- 1broccoli, small florets
- 1red capsicum, sliced
- 200 gcarrots, thin coins
- 90 mlsweet chilli sauce
- 30 mlsoy sauce
- 10 gcrushed garlic
- 10 gcrushed ginger
- 10 mlsesame oil
- 20 mlolive oil
Method
Cook the noodles according to the packet, then drain them and toss with a little oil so they don't clump.
Cut everything before the pan goes on, since a stir fry gives you no time once it starts.
Get a pan screaming hot with the oil, add the chicken in one layer, and leave it alone for 90 seconds, then toss until browned and cooked through, and lift it out.
Add the carrot and broccoli stalk for 2 minutes, then add the florets and capsicum for 2 minutes.
Add the garlic and ginger for 30 seconds, then return the chicken to the pan with the sweet chilli sauce and soy sauce, and toss until glossy.
Add the noodles at the end with the sesame oil and toss to coat.
Sauce goes in last
Sweet chilli sauce has enough sugar in it to catch and burn if it sits in a hot pan too long. Adding it right at the end, off the highest heat, keeps it glossy instead of sticky and scorched.
Storage
Keeps two days in the fridge, though the vegetables soften.
Best eaten the night it is made.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.