RECIPE BY:

Michael Weldon

INGREDIENTS :

• 1 sachet Lee Kum Kee Honey Soy Ready Sauce
• 300g Coles Chicken Breast, thinly diced
• 2 tbsp Cobram Estate Light Extra Virgin Olive Oil
• 2 Garlic Cloves, diced
• 1 Thumb Sized Piece of Ginger, diced
• 1 Red onion, sliced
• 2 Celery stalks, sliced
• 1 bunch of baby broccoli, cut into bite-sized pieces
• 1 packet of Singapore Noodles, cooked as per instructions
• 50g Fried Shallots

METHOD :

• Heat your wok on high and add oil, onions and celery, stirring through for 30 seconds before adding ginger and garlic. Mix through for another 30 seconds before adding the chicken stirring on a high heat until chicken has sealed. Add baby broccoli and ready made sauce. Stir through and keep tossing until vegetables have begun to soften and chicken is cooked through. Just prior to serving, add noodles and stir through until warmed. Serve and garnish with fried shallots.