Chicken Stir Fry
What could be simpler than a stir fry. The time element comes from the chopping but actually I find that very therapeutic - maybe I'm just an oddball!! (Don't answer that!)
I love the colours of a stir fry so mostly tend to go with lots of green ingredients, as when you cook something so quickly you can keep the vibrant colours.
Let's face it, most of us eat with our eyes, so your food has to look good. You can use any meat it doesn't have to be chicken, just remember to cut it into thin strips. Prawns would also work.
The Recipe Ingredients
1 chicken fillet, thinly sliced
1 tbsp olive oil
1 red chilli, finely sliced (de-seed if you want less heat)
1 garlic clove, crushed
1 red onion finely sliced
A handful of mangetout
1 pak choi (use the leaves whole)
Handful of tenderstem broccoli
Handful of fine green beans
2 tbsp hoisin sauce
2 tbsp sweet chilli sauce
Add the olive oil to a deep sided pan on a medium heat and add the chicken. Allow to cook for 4-5 mins until it has all turned white.
Add the chilli, garlic and onion and cook for 1 min.
Next add all the vegetables to the pan and stir together. Cook for 3-4 mins stirring occasionally.
Add the sweet chilli and hoisin sauce to the pan and mix together with the chicken and vegetables and cook for 1 minute.
Finally add in the egg noodles and cook for a further 2 mins until cooked through.
Serve immediately whilst hot. You could of course serve on a bed of rice if you aren't keen on noodles.