Australian rainforest inspired stir fry chicken with lemon myrtle

This recipe is from my lemon myrtle series. We had sugar snap peas in season here in Australia, so I picked up a bag full at the market & it seemed like a perfect compliment to this stir fry dish. Inspired by the lemon myrtle that grows in Australia, this recipe is light and flavorful.


Australian rainforest stir fry chicken with lemon myrtle
Serves 2
Light and flavorful stir fry idea full of veggies!
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
  1. 2 chicken breasts cut into strips (or buy it pre-cut at the market)
  2. 1 or 2 sliced onions (depending on how much you like onions)
  3. 6-7 cloves of garlic (I love garlic)
  4. 1/2 a green pepper sliced
  5. 1/2 a red pepper sliced
  6. 1 carrot sliced
  7. 1 tsp ginger crushed (or substitute with ground ginger)
  8. 1 pack Hokkien noodles
  9. a few splashes of soy sauce
  10. 2 or 3 spoons of plum sauce
  11. a bunch of snow peas
  12. 1/2 tsp lemon myrtle
  1. If you have a wok, use it. If not, get a large frying pan and get some oil in it, veggie oil if you've got it. Add the onions, ginger, peppers, and chicken and fry them up. After the chicken has cooked a bit, add the garlic.
  2. After the chicken is cooked, take everything out of the pan and add more oil. Add your carrots and saute a bit. Take your noodles and get a bowl with warm water and throw them in to loosen them up. Drain the water and add the noodles to your wok/pan. Add everything back in and throw in your soy & plum sauce. Cook until noodles are hot and add your snow peas.
  1. I added more soy sauce and some cracked pepper as well at the end. It might seem like it needs some salt so you can use more soy sauce. Don't forget, the lemon myrtle goes in right at the end. You don't want to cook it- the flavor changes and it can taste quite bad!
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