July 20, 2026

Lemon Chicken Stir-Fry with Rainbow Chard

Name: Lemon Chicken Stir-Fry with Rainbow Chard
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 oz (125 g) dried thin rice noodles; Canola oil, for frying; Pinch salt; 1 lb (500 g) boneless skinless chicken breasts, diced; 1/4 tsp (1 mL) each salt and pepper; 2 tbsp (30 mL) canola oil; 1 bunch rainbow chard, woody stems trimmed and chopped; 3 cloves garlic, thinly sliced; 1 jar (341 mL) VH® Lemon Herb Peri Peri

15

Prep Time Minutes
30
Total Time Minutes
9
Number of Ingredients
4
Servings

Tags:

VH,
Chicken

Ingredients

4 oz (125 g) dried thin rice noodles
Canola oil, for frying
Pinch salt
1 lb (500 g) boneless skinless chicken breasts, diced
1/4 tsp (1 mL) each salt and pepper
2 tbsp (30 mL) canola oil
1 bunch rainbow chard, woody stems trimmed and chopped
3 cloves garlic, thinly sliced
1 jar (341 mL) VH® Lemon Herb Peri Peri

Directions

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Step one

Crispy Fried Rice Noodles: Separate noodles into 4 bunches and cut into 5-inch (10 cm) long strands with scissors.
Step two

Pour enough oil into wok or high-sided skillet to come 2 inches (5 cm) up side; heat over medium-high heat until instant-read thermometer reads 375°F (190°C). Working in batches, carefully drop bunches of noodles into hot oil; cook for 30 to 60 seconds or until puffed. Using large slotted spoon, transfer crispy noodles to paper towel-lined tray. Sprinkle with salt.
Step three

Lemon Chicken Stir-Fry: Season chicken with salt and pepper. Heat oil in wok or large skillet set over medium-high heat. Cook chicken, stirring, for 3 to 5 minutes or until lightly browned.
Step four

Stir in rainbow chard and garlic; cook, stirring, for 2 to 3 minutes or until rainbow chard starts to wilt.
Step five

Stir in VH® Lemon Herb Peri Peri; bring to boil. Cook for 1 to 2 minutes or until chicken is cooked through and rainbow chard is tender. Divide among 4 plates. Top with fried rice noodles.