Chicken, bacon and Brussels sprout stir-fry with udon noodles

For a delicious family dinner that's ready in just 25 minutes, you can't go past this chicken and Brussels sprout stir-fry recipe. Serve this vege-packed dish with sweet chilli sauce and lemon for a tasty weeknight bite

By Jo Wilcox
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Chicken, bacon and Brussels sprout stir-fry
  • oil, for frying
  • 1 clove garlic, sliced
  • 1 red chilli, finely sliced
  • 500 gram chicken breast, thinly sliced
  • 4 strips streaky bacon, diced
  • 10-12 Brussels sprouts, halved and some leaves separated
  • 3-4 large kale leaves, torn from stalks
  • sea salt
  • 1/4 cup sweet chilli sauce, plus extra to serve
  • 1/4 cup soy sauce
  • 3/4 cup water
  • 2 teaspoon cornflour
  • 2 packets udon noodles, simmered in boiling water for 2-3 minutes, then drained
  • lemon juice to serve


  • 1
    Heat 1 Tbsp oil in a wok or large frying pan on medium heat and sauté garlic, chilli, chicken and bacon until cooked and golden.
  • 2
    Blanch sprouts and separated leaves in a little boiling water for 2-3 minutes until just tender and bright green. Drain and add to the chicken mix.
  • 3
    Heat a little oil and sea salt in a small pan on medium-high heat. Add kale and sear until deep green and crispy.
  • 4
    Combine sweet chilli, soy, water and cornflour and mix into stir-fry with drained noodles. Simmer for 2-3 minutes until saucy, glossy and heated through.
  • 5
    Garnish with kale. Serve with a swirl of sweet chilli sauce and a squeeze of lemon.

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