Stir-Fried Chicken with Hokkien Noodles & Asian Greens

Serves: 4
Preparation Time: 10
Cooking Time: 20


  • 1 tbsp vegetable oil
  • 1 brown onion, sliced
  • 500g chicken breast, sliced
  • 1 bunch Asian greens (such as bok choy or choy sum), sliced
  • ½ tsp ginger, grated
  • 1 clove garlic, crushed
  • 375ml Campbell's Real Stock - Chicken, hot
  • 1 tbsp oyster sauce
  • 1 tsp cornflour
  • 3 drops sesame oil
  • 450g Hokkien noodles
  • Spring onions & coriander, to garnish
  • Cornflour mix
  • 1½ tbsp cornflour
  • 1½ tbsp water


  1. Combine the cornflour and water in a small bowl.

  2. Bring a large pot of water to the boil.

  3. Heat a wok, add oil and chicken, cook chicken until just turning golden.

  4. Add onion, garlic, ginger to the wok, cook for 1 minute. Add hot Campbell's Real Stock and oyster sauce, bring to the boil then remove from the heat. Whisk in cornflour mixture and return to the heat, add 3 drops of sesame oil, return to the boil then lower heat to a gentle simmer.

  5. Meanwhile add asian greens to the pot of boiling water and remove when wilted. Place hokkien noodles in a heatproof bowl and pour the same boiling water over the noodles, let stand for 1-2 minutes then drain.

  6. Add drained asian greens and hokkien noodles to chicken mixture, stir to combine and garnish with spring onions and coriander. Serve.


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