Ellie's Cooking Show: Episode 3: Chicken, Broccoli and Almond Stir-Fry with Rice Noodles
Prep time
Cook time
Total time
An easy stir-fry sauce that goes with a variety of proteins and vegetables.
Serves: 4-6
  • 4 chicken thighs, cut into strips
  • Oil for browning chicken (i used peanut oil)
  • 3 shallots, sliced into thin rounds
  • 1 clove garlic, finely chopped
  • ¾ head of broccoli, roughly chopped
  • Handful of coriander, roughly torn (optional - this can be a big smell for people that are sensitive to coriander)
  • 2tbsp tahini
  • 2tbsp soy sauce
  • 1tbsp maple syrup
  • ½ packet of dried rice noodles
  • ¼ cup toasted almond slivers
  • Boiling water
  1. In a wok, heat oil & brown chicken.
  2. After the chicken is cooked through, add garlic and shallots stiring well before adding the broccoli.
  3. Add boiling water to noodles in a separate bowl so they cook (takes a couple of minutes).
  4. To the chicken mixture in the wok once the broccoli is cooked to your liking, add the mixed tahini, soy & maple as well as the fresh coriander (optional).
  5. For serving, I keep the noodles in one dish, the almonds in another and the chicken and broccoli together. We help ourselves from the middle of the table.
Recipe by Play With Food at https://www.playwithfood.com.au/ellies-cooking-show-episode-3-chicken-broccoli-and-almond-stir-fry-with-rice-noodles/