Recipe: Chicken Breast & Hokkien Noodle Stir-Fry


  • 500g free range chicken breast, cubed or 500g grass fed Beef fillet,  thinly sliced
  • 1.5 tbsp cornflower / arrowroot
  • 3 garlic cloves, minced
  • 1 green capsicum, thinly sliced
  • 1 red capsicum, thinly sliced
  • 250g green beans and/or snow peas
  • 450g pack Hokkien noodles
  • 3 tbsp oyster sauce
  • 3 tbsp soy sauce /  tamari
  • 1 tbsp sugar (or sweetener of your choice)
  • 1 pack bean shoots


  • Place cornflower and chicken in bowl and coat thoroughly.
  • Heat a tsp of oil in a wok and add 1/3 of the chicken and stir fry until just cooked through and remove to a bowl.  Continue cooking in batches with remaining chicken.
  • Add garlic and cook for 1 min.
  • Add green beans and capsicums and cook for 5 minutes.
  • Add noodles and heat through.
  • Add sugar, sauces and bean shoots and mix thoroughly until heated.
  • Serve in big bowls and try using chopsticks.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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