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Taste of a Traveller


Ep 8 - Chinese style Chilli Chicken with Singapore noodles - China Town

Taste of a Traveller on TV ONE and TVNZ OnDemand

Serves 3 – 4 people | Prep Time: 25 Minutes | Cook Time: 5 Minutes



1 1/2 boneless and skinless chicken breasts, cut into small cubes

2 tablespoons Olivado Avocado Oil

6 slices peeled fresh ginger

1/2 small red capsicum, cut into thin strips

8 dried red chilies, seeded and slice into halves

200G Trident Singapore Noodles

1/2 cup roasted peanuts

1 stalk spring onion, cut into strips

Coriander, for garnishing


Marinade ingredients

1 tbsp corn flour

2 tsp Asian Home Gourmet Light Soy Sauce


Sauce ingredients

1 1/2 tbsp Asian Home Gourmet Light Soy Sauce

1 tsp dark soy sauce

1 tsp sugar

1/4 tsp Chinese black vinegar

2 tbsp chicken stock

1 tbsp corn flour



Marinate the chicken with the Marinade, set aside for 10 minutes.

Mix all the Sauce ingredients in a small bowl, stir to combine well. Set aside.

Heat up a wok with the oil, stir fry the ginger until aromatic. Add the capsicum and dried red chilies, stir fry until you smell the spicy aroma from the dried chilies. Add the chicken and stir fry continuously until the chicken turn opaque. Add the roasted peanuts, and stir in the Sauce. When the sauce thickens and the chicken is completely cooked, add the noodles and spring onions before transferring the chilli Chicken out on a serving platter. If the sauce gets a little too thick simply add a touch more stock.


Serve topped with fresh coriander.


For those in a hurry, use Asian Home Gourmet Szechuan Chili Ginger Garlic paste to create the spicy chicken