Vietnamese Chicken Stir Fry

Ingredients

• Ingredients:
• Handful fresh chopped coriander
• 2 spring onions, sliced
• 10 fresh mint leaves, chopped
• ½ cup water
• 100g zucchini, sliced into matchsticks
• 120g carrot, sliced into matchsticks
• ½ large red capsicum, sliced
• 200g chicken breast, diced
• 1 tsp.. olive oil
• ½ pkt thick rice noddles,(100g) dried
• Marinade:
• 1/3 cup orange juice
• 1 tsp. ginger crushed & 1 tsp. chilli, crushed
• 1 tsp. fish sauce & 2 tsp. soy sauce light
• 1 tsp. garlic, crushed
• 2 tsp. mirin or rice wine
• Sauce:
• 1/3 cup orange juice
• 1 tsp. brown sugar
• 2 tbsp. soy sauce light
• 1 lime freshly squeezed

Method

1. 1Boil full kettle of water. In a large bowl place the noodles and cover with boiling water for 10 minutes (depending on the thickness of the noodles). Drain noodles and set aside.
2. 2Dice chicken, place in a large bowl and add the marinade above. Stir and place into fridge until ready.
3. 3In a non-stick wok, heat oil and stir fry the capsicum for 2 minutes on high heat. Add the carrots and cook for 2 more minutes. Add the zucchini, and cook for another 2 minutes. Add a tablespoon of soy sauce and ½ teaspoon chilli.
4. 4Add chicken to wok with all the marinade. Stir fry for 5 minutes until chicken is cooked. Add noodles to wok, add a little more soy and ½ cup water, and brown sugar mixed with orange juice. Mix until all incorporated. Add fresh lime juice, spring onions, coriander and mint leaves.
5. 5Serve immediately.