Chicken & Pepper Stir-fry

This recipe works in combination with: Bacon & Avocado Pasta Salad.

Chicken and yellow pepper stir-fry with a garlic and ginger sauce.


  • 2 skinless chicken breast fillets, cut into 1/2cm strips
  • 1 medium yellow pepper (155g), thinly sliced
  • 1 bunch of spring onions, thinly sliced
  • 200g of medium dried egg noodles
  • 4 tbsp light soy sauce
  • 2 cloves of garlic, finely chopped
  • 2 tsp fresh ginger, grated
  • 21/2 tbsp vegetable oil
  • Serves: 4
  • Course: Lunch
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £1.65
  • Store cupboard: Basic
  • Calories per serving: 303
  • 5-a-day per serving: 0.8
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Chicken & Pepper Stir-fry photo

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  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. Once the noodles are cooked, drain well and set aside.
  3. Meanwhile, heat 2 tbsp oil in a large frying pan or wok and stir-fry the chicken for 2-3 minutes, or until cooked though. Remove from the pan and set aside.
  4. Add 1/2 tbsp oil to the pan (if necessary) and stir-fry the pepper and spring onion (reserving a little for garnish) for 3-4 minutes, or until 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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