Chicken Stir-fry

This recipe works in combination with: Bacon & Sweetcorn Chowder, Bacon Hash with Poached Eggs, Bacon, Tomato & Basil Pasta, Grilled Chicken Salad.

Chicken, pepper, onion, broccoli and noodles stir-fried with a soy, garlic and ginger sauce.

Ingredients

  • 1 skinless chicken breast fillet, cut into 1/2 cm strips
  • 1/3 large onion (approx 210g each), sliced
  • 1 medium red pepper (155g), sliced
  • 1 small head of broccoli (approx 200g), cut into florets
  • two-thirds of a bunch of spring onions, sliced
  • 100g of medium dried egg noodles
  • 11/2 tbsp vegetable oil
  • 1 clove of garlic, finely chopped
  • 1 tsp fresh ginger, grated
  • 2 tbsp light soy sauce
  • Serves: 2
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Price per person: £2.03
  • Store cupboard: Basic
  • Calories per serving: 351
  • 5-a-day per serving: 2.8
  • Print Recipe
Chicken Stir-fry photo
Tasty?

371 cooks think so

Method

  1. To make the marinade, mix together the soy sauce, garlic and ginger, add the chicken and set aside. Allow to marinate for 30 minutes in the fridge if you have time.
  2. Cook the noodles according to the packet instructions. Drain well and set aside.
  3. Meanwhile, heat 1 tbsp oil in a wok or large frying pan and stir-fry the chicken and marinade for 2-3 minutes, or until cooked through. Remove from the pan and set aside.
  4. Add 1/2 tbsp oil to the pan (if necessary) and fry the onion, spring onions, pepper and broccoli for 3-4 minutes, or until the onion is soft and the pepper and broccoli are tender. Add the cooked chicken and noodles and continue to stir-fry until piping hot. Remove from the heat, add extra soy sauce to taste and serve immediately.


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