Spicy Chicken, Broccoli & Mushroom Stir Fry Recipe

Name: Spicy Chicken, Broccoli & Mushroom Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: serving for 2 servings
Ingredients: 1 pkt MAGGI Fusian Korean Spicy Beef Premium Noodle; 1 tbsp oil; 1/4 (225g) BBQ Chicken, Shredded; 1 small (240g) Onion, Finely Sliced; 3 cups (240g) Broccoli florets; 1 cup (70g) Mushrooms, Sliced; 1 tbsp Salt-Reduced Soy Sauce; 1 tsp Ginger Puree; 2 tsp Brown Sugar

Ingredients

1 pkt MAGGI Fusian Korean Spicy Beef Premium Noodle
1 tbsp oil
1/4 (225g) BBQ Chicken, Shredded
1 small (240g) Onion, Finely Sliced
3 cups (240g) Broccoli florets
1 cup (70g) Mushrooms, Sliced
1 tbsp Salt-Reduced Soy Sauce
1 tsp Ginger Puree
2 tsp Brown Sugar

PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD serving for 2 servings

Instructions

Separate flavour sachets from noodles. In a large saucepan of boiling water, cook MAGGI FUSIAN Korean Spicy Beef Noodles for 4 minutes are until tender, drain and keep warm.
Heat saucepan or wok over high heat, add oil. Add chicken, onion, broccoli and mushrooms to pan, cook for 3 mins. Add Spicy Korean Beef flavour sachets to pan and cook for a further 1 minute.
Combine soy sauce, ginger and brown sugar in a small bowl. Add noodles to pan and pour over soy sauce mixture. Stir until heated through and serve immediately. If desired top with cashews and chilli

Dinner