Sweet, salty and savoury – this easy chicken stirfry is a week night winner!

10 min
15 min


  1. 400g chicken thigh fillets, cubed
  2. 1/4 cup (60ml/80g) Queen Pure Maple Syrup
  3. 2 tbsp (40ml) soy sauce
  4. 1/2 cup (125ml) chicken stock
  5. 1 tsp cornflour
  6. 1 tsp chilli sauce (optional)
  7. 1 tsp vegetable oil
  8. 1 brown onion, diced
  9. 2 cups steamed Asian vegetables
  10. 400g hokkien noodles


  1. Step 1

    Heat oil in wok, stir fry chicken pieces and onion over moderate heat for five minutes until golden. Add noodles, cook for a further 3 minutes until noodles are softened.

  2. Step 2

    Combine Maple Syrup, soy sauce, chicken stock, cornflour and chilli sauce. Add to wok along with vegetables and stir fry for 2-3 minutes until well combined. Serve immediately with steamed Jasmine rice.

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