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Recipe Instructions

Cook the noodles following packet directions. Drain well.

Meanwhile, heat a wok or large non-stick frying pan over high heat. Stir-fry the chicken, in 2 batches, for 4 mins or until cooked through.

Return the chicken to the wok or pan with vegetables and stir-fry sauce. Stir-fry for 1-2 mins or until heated through. Add the noodles and stir-fry until combined and heated through.

Divide the chicken mixture among serving bowls. Top with coriander to serve.

Recipe Ingredient

340g pkt vermicelli noodles or 250g rice noodles

2 chicken breast fillets, thinly sliced

400g pkt Family Vegetable Stir-Fry

180g pkt Coles Coconut and Lime Thai Stir-Fry Sauce

Coriander sprigs, to serve

Cook Time


Prep Time


Total Time



432.83 calories

5 grams fat

3 grams saturated fat

58 grams carbohydrates

8 grams sugar

34 grams protein

760 milligrams sodium


Recipe Category



Chicken, egg allergy, fish allergy, honey, milk allergy, noodles, peanut allergy, sesame allergy, shellfish allergy, soy allergy, tree nut allergy, chicken breast, stir fry, thai, family friendly, comfort food, children, 30 minute, budget, hearty, kid friendly, weeknight, dinner, savoury, easy dinner


Theres nothing better than this quick and easy, protein-packed, tasty chicken and coconut stir-fry.

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