Chicken, Rice Noodle and Vegetable Stir-fry

Here’s an easy new dinner recipe for you, inspired by a family favourite pancit dish. Sweet and savoury rice noodles with chicken and veggies!

Serves 4 to 5

Prep time: 15 minutes, Cook time 15 minutes

Ingredients:

• 1 tbsp vegetable oil
• 2 cloves garlic, chopped
• 1 small onion or shallot, chopped
• 2 cups raw vegetables, cut into bite-sized pieces. (We used green beans, carrots, red and yellow peppers).
• 2 cups cooked, boneless chicken chopped into bite-sized pieces
• 8 ounces thin rice or vermicelli noodles
• black pepper and lemon wedges to taste

For the sauce:

• 2 cups chicken stock
• 3 tbsp Coconut Brand Premium dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp honey

Directions:

1. In a large pan over medium heat, add oil garlic and onion and cook for 2 minutes.
2. Stir in the veggies and cook for 4-5 minutes until tender.
3. Add all the sauce ingredients and stir. Add the cooked chicken.
4. Once the sauce begins to boil, add the dried rice noodles and stir until all the noodles are coated with the sauce. Lower the heat and keep stirring and cooking until the noodles are tender (3-4 minutes).
5. Add more stock (or water) if the dish is too dry before the noodles are finished cooking.
6. Season with black pepper and serve immediately with lemon wedges. Enjoy!