Chicken, Broccolini & Snow Pea Stir Fry

Serves: 4
Preparation Time: 10
Cooking Time: 10


  • 250ml Campbell’s Real Stock - Salt Reduced Chicken
  • 50g rice vermicelli noodles
  • 1 tablespoon olive oil
  • 500g skinless chicken breast fillet, diced
  • 1 red capsicum, cut into thin strips
  • 2 bunches broccolini, cut into 3cm lengths
  • 150g snow peas or sugar snap peas, trimmed
  • 2 tsp sweet soy sauce (kecap manis) *


  1. Bring Campbell’s Real Stock to the boil then pour over the noodles. Cover and set aside until required.

  2. Heat oil in a wok or non-stick frying pan and cook chicken until golden on all sides. Add vegetables and cook for 2 minutes until just cooked.

  3. Snip noodles with kitchen scissors into shorter lengths. Add noodles to wok with any remaining stock and the kecap manis. Toss until heated through and serve immediately.

  4. If desired, sprinkle with dry roasted cashew nuts and fresh coriander leaves.


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