RECIPE BY:

Michael Weldon

INGREDIENTS :

• 1 sachet Lee Kum Kee Sweet and Sour Ready Sauce
• 3tbsp Cobram Estate Light Extra Virgin Olive Oil
• 300g Coles Chicken breast, thinly sliced
• 1 Garlic Cloves, sliced
• 1 Thumb Sized piece of ginger, sliced
• 1 birdseye chilli, chopped
• 1 red onion, sliced
• tomato, cut into 8-10 chunks
• 100g bean sprouts
• ½ bunch of Coriander, leaves only
• 1 pack of Rice Vermicelli, cooked according to instructions

METHOD :

• Heat oil in a wok before adding onion, until slightly softened. Add ginger, garlic and chilli, stirring through until aromatic. Add chicken and constantly stirring until chicken is sealed. Add tomatoes and the sauce sachet and mix through until everything is coated by the sauce. Add bean sprouts and noodles and cook until everything has warmed through and chicken is cooked through. Just prior to serving, stir through coriander leaves.