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Chicken & veg stir-fry
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Total Time:
20 minutes
Quick and vibrant Chinese stir-fry with customizable veggies and protein, ready in a flash! Inspired by Friday Night Feast.
Ingredients:
  • 1 clove of garlic
  • 4 cm piece of ginger
  • 1 fresh red chilli
  • 2 carrots
  • ½ a red onion
  • 1 red pepper
  • 80 g purple sprouting or tenderstem broccoli
  • 80 g mixed mushrooms
  • 1 free-range chicken breast
  • 1 teaspoon Chinese five-spice
  • 1 tablespoon sesame oil
  • 1 teaspoon vegetable oil
  • 130 g baby corn
  • 80 g mangetout or sugar snap peas
  • 2 wholewheat noodle nests (130g)
  • 1 tablespoon reduced-salt soy sauce
  • 1 tablespoon black bean sauce
  • 1 teaspoon sesame seeds
  • a few sprigs of fresh coriander
Instructions:
  • Finely chop the garlic, ginger, and chilli. Slice the carrots, onion, pepper, broccoli, and mushrooms. Cut the chicken into 1cm strips and toss with Chinese five-spice and sesame oil. Heat vegetable oil in a wok, then add garlic, ginger, chilli, and chicken. Stir-fry until golden. Add vegetables and stir-fry until chicken is cooked and vegetables are tender. Cook noodles according to packet instructions, then add to wok with soy and black bean sauce. Toss to coat. Serve topped with sesame seeds and coriander. Enjoy!

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