Chicken & Sweet Potato Stir Fry

A quick & easy recipe today for those nights you need a fast meal.  Remember to have everything pre-cut and ready to go before you start cooking!

Serves 4-6


500g chicken thighs, skin removed and sliced thinly

1 brown onion – sliced

1/2 a large sweet potato – sliced into thin strips

1 x bunch Bok Choy.  The white stalks sliced into thin strips and the green tops roughly chopped.

400g Singapore noodles – prepared as directed (if you get the fresh noodles like I do, you should only need to soak them in hot water for a few minutes).

2 -3 Tablespoons Red Curry Paste

1/2 cup coconut milk

1 tablespoon cooking oil (sunflower, peanut etc -not extra virgin!)


Pre cut everything and prepare your noodles as directed

Heat a large wok or frypan on a high heat until its stinking hot.

Add a splash of oil to your pan and add your curry paste.  Fry for about a minute.

Now add your chicken.  Fry quickly, keeping it moving, for about 4 mins or so (chicken cooking time will depend on how thick your slices are – remember thinner slices cook faster!)

Add in the onions and fry for a minute or so, then add the sweet potato and white stalks of the bok choy. Give it another minute.

Finally, add your drained noodles, the Bok Choy leaves and the coconut milk.  Give it a good toss to combine.

Serve up straight away to your hungry fans:)



  1. Interesting dish. I never thought of combining sweet potato in a chicken stir fry. Must try when my sweet potatoes are ready for harvest.

    • Lucky you Norma! Mine took forever to grow and only ended up being good for breaking the soil:)

      When sliced finely they are fabulous in a stir fry!

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