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Spicy Chicken Stir Fry

Serves: 3 – 4

I love stir fry of any kind and when it is full of veggies such as zucchini, peppers and onions it makes it a lot healthier. Add some chicken and heat from a chili pepper then you have magic on a plate. Best thing is it takes less than ½ hour to have dinner. When I make stir fry, I never make anything else with it as it is a meal in itself.


2 tbsp olive oil

1 large onion - julienned

1 red pepper – Julienned

1 hot red chili pepper – thinly chopped

1 small zucchini – chopped

400 grams of cubed chicken thighs

1 tbsp garlic salt or salt and pepper to taste

¼ cup vegetable broth

¾ cup Thai sweet red chili sauce

1 pack 397g Farkay steam fried noodles

Sesame seeds


  1. Put water on to boil for noodles but don’t make them yet

  2. In a large wok heat oil and sauté onions, peppers and chili peppers for three minutes

  3. Stir in zucchini and sauté for three minutes

  4. Add chicken and garlic salt and keep stirring until there is little liquid left

  5. Pour in vegetable broth and lower heat to simmer

  6. Make your noodles as instructed on the package

  7. Keep stirring chicken and veggies and once liquid has reduced by half pour in chili sauce and continue to slow simmer until noodles are cooked

  8. Taste your meat and veggies and if required add salt and pepper to your liking

  9. Strain the noodles and add to wok

  10. Mix well and serve immediately with a sprinkle of sesame seeds


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