Spicy chicken, tofu, broccoli and sesame stir-fry
200 g, cut into 2cm pieces
2 tbs, hot
1 clove(s), crushed
Dry soba noodles (100% buckwheat)
Skinless chicken breast
500 g, fat-trimmed, cut into 2cm pieces
4 individual, thinly sliced
1 medium, thinly sliced
350 g, cut into florets
1 bunch(es), chopped
¼ cup(s), (60ml)
1 tbs, toasted
- Place tofu in a medium bowl with chilli sauce and garlic and toss to coat. Set aside.
- Cook noodles, following packet instructions, or until just tender. Drain. Set aside.
- Meanwhile, heat a wok over high heat. Add half the oil and heat for 5 seconds. Stir-fry chicken, in batches, for 3–4 minutes or until browned. Transfer to a bowl. Reheat wok over high heat. Add remaining oil and heat for 5 seconds. Add shallots, capsicum and broccoli and stir-fry for 2–3 minutes or until just tender.
- Add bok choy and stir-fry for 2–3 minutes or until just wilted. Add honey, soy sauce, tofu mixture and noodles and stir-fry until heated through. Serve sprinkled with sesame seeds.