Thai red curry sauce adds a fabulous fragrance to chicken. Mixed with ready-to-wok noodles and stir-fry veg, it’s a fast and wholesome supper.
1tbsp olive oil
350g mini chicken fillets
250g Oriental vegetable stir-fry
2x150g Thai style ribbon noodles
350g jar Thai red curry sauce
1 Heat 1tsp of the oil in a non-stick pan and add the chicken. Season generously. Fry for 5 mins until golden brown.
2 Heat the rest of the oil in a wok, add the vegetables and noodles and stir-fry for 5 mins.
3 Add the curry sauce to the chicken and heat thoroughly.
4 Stir the saucy chicken into the vegetable noodles and serve immediately.
Per serving: 510 cals, 16g fat (6g saturated fat) 56g carbs