• 3 chicken breasts, cubed or cut into strips
  • 1 fresh leek, finely chopped
  • 1 Kallo Chicken Stock Cubes, dissolved in 150ml boiling water
  • Red birds eye chillies to taste
  • 2 garlic cloves
  • Slice of ginger
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 2 tbsp sesame oil
  • Rice noodles (fresh straight to wok noodles)
  • Bag of prepared stir-fry vegetables

How to make

  1. Cut the chicken into strips and fry in the sesame oil until sealed. Add 150ml of Kallo chicken stock and the fresh chillies to the cooked chicken and simmer on a low heat for 10 minutes.
  2. While the chicken is simmering, finely chop the leeks, garlic and ginger.
  3. Drain the stock from the chicken into a bowl and save for later. Fry the chicken with the sesame oil, fish sauce and soy sauce. Add the vegetables, leeks, ginger, garlic and fry for 3 minutes.
  4. Re-introduce the stock and fry for another 3 minutes.
  5. Add the rice noodles and stir for 1 minute, serve immediately.