Stir fried chicken recipe
information
Calories per serving: 350
ingredients
30 g (1 1/4 oz) Chinese thread egg noodles
1 teaspoon sesame or vegetable oil
250 g (9 oz) prepared stir fry vegetables (e.g. spring onions, pepper, carrot, broccoli, mange tout peas, mushrooms)
75 g (2 3/4 oz) skinless, roast chicken breast, sliced into strips
1/4 teaspoon ready prepared 'fresh' root ginger
1/4 teaspoon ready prepared 'fresh' Garlic
1 teaspoon ready prepared 'fresh' coriander or parsley
1/4 teaspoon Chinese five spice powder
1 tablespoon light soy sauce
salt and freshly ground black pepper
chopped fresh coriander or parsley, to garnish
1 teaspoon sesame or vegetable oil
250 g (9 oz) prepared stir fry vegetables (e.g. spring onions, pepper, carrot, broccoli, mange tout peas, mushrooms)
75 g (2 3/4 oz) skinless, roast chicken breast, sliced into strips
1/4 teaspoon ready prepared 'fresh' root ginger
1/4 teaspoon ready prepared 'fresh' Garlic
1 teaspoon ready prepared 'fresh' coriander or parsley
1/4 teaspoon Chinese five spice powder
1 tablespoon light soy sauce
salt and freshly ground black pepper
chopped fresh coriander or parsley, to garnish
method
1. Soak the noodles in boiling water for 6 minutes, or according to the pack instructions.
2. Meanwhile, heat the oil in a non stick wok or large frying pan. Add all the vegetables and the chicken. Stir fry over a high heat for 4 - 5 minutes. The vegetables should remain crisp, crunchy and colourful.
3. Drain the noodles thoroughly. Add them to the wok with the ginger, garlic, coriander or parsley, five spice powder and soy sauce. Stir fry for 1 - 2 minutes more to heat everything thoroughly.
4. Season the stir fry with salt and pepper. Serve on a warmed plate, garnished with fresh coriander or parsley.
Top tip You can buy small jars of ready prepared fresh ingredients such as ginger, garlic and herbs -so handy for small quantities. Once opened, they can be stored in the fridge for up to six weeks.
Variation Use your choice of stir fly vegetables.
2. Meanwhile, heat the oil in a non stick wok or large frying pan. Add all the vegetables and the chicken. Stir fry over a high heat for 4 - 5 minutes. The vegetables should remain crisp, crunchy and colourful.
3. Drain the noodles thoroughly. Add them to the wok with the ginger, garlic, coriander or parsley, five spice powder and soy sauce. Stir fry for 1 - 2 minutes more to heat everything thoroughly.
4. Season the stir fry with salt and pepper. Serve on a warmed plate, garnished with fresh coriander or parsley.
Top tip You can buy small jars of ready prepared fresh ingredients such as ginger, garlic and herbs -so handy for small quantities. Once opened, they can be stored in the fridge for up to six weeks.
Variation Use your choice of stir fly vegetables.
serving amount
serves 1
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more information
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