Chicken Stir Fry
The items in the recipe that don’t have a measurement are detailed in the below weight bracket tables. Simply choose the measurements of ingredients for the current weight bracket you fall into.

INGREDIENTS

Rice Vermicelli Noodles

Chopped Free Range Chicken Breast

1.5 tsp Sesame Oil

1 Sprig Finely Chopped Spring Onion

2 Cups Washed Snow Peas and Green beans

1 Clove Crushed Garlic

1 Tbsp. Grated Fresh Ginger

50g Baby Corn

2 Cups Washed Bok Choy

2 tsp Honey

1 tsp Kecup Manis

METHOD

  1. Place rice noodles in a bowl of hot water and soak for 1 – 2 minutes. Drain and set aside.
  2. Heat pan or wok and add oil. Place chicken in pan and fry until golden brown and remove.
  3. Wash bok choy and separate stems.
  4. Add bok choy, garlic, ginger, baby corn and spring onion to pan and sauté for 1 min.
  5. Add honey and kecup manis to mix and then add chicken and noodles back in and toss for 30 seconds.
  6. Remove from heat and serve.

MALE

65-75KG

75-85KG

85-95KG

95-105KG

105-135KG

135KG +

Chicken

150g

160g

170g

175g

180g

180g

Noodles

50g

60g

60g

60g

70g

70g

FEMALE

Up to 65KG

65-75KG

75-85KG

85-95KG

95-120KG

120KG +

Chicken

130g

140g

150g

160g

160g

160g

Noodles

35g

40g

50g

60g

60g

60g