- Heat the oil in a wok and stir-fry the chicken for 5 minutes.
- Add the lettuce, noodles and red onion and cook for a further 5 minutes until the lettuce has wilted and the chicken is cooked through with no pink meat.
- Add the sauce and cook for 1-2 minutes until piping hot.
- Divide between 4 plates, scatter over the coriander and peanuts and serve with the lime wedges and crackers.
Recipe from Waitrose Groceries.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Boost the vegetable content of this delicious stir-fry by adding thinly sliced carrots, shredded mangetout or beansprouts in with the noodles
2 tsp sunflower oil 350g pack essential Waitrose British Chicken Mini Breast Fillets 1 Chinese leaf lettuce, cut into 2cm wide slices 2 x 150g pack Amoy Straight to Wok Medium Noodles 1 red onion, thinly sliced 2 x 120g packs Amoy Stir Fry Sauce Peanut Satay 2 tbsp fresh coriander leaves 2 tbsp dry roasted peanuts, roughly chopped 1 lime, cut into wedges, and100g pack Waitrose Crisp & Spicy Indonesian Cracker Mix, to serve
Time: 10 minutes Serves: 4 Nutrition: n/a