A stir-fry is a great way of pulling together a really yummy dinner in a short space of time… As a working mum, I don’t have a lot of time to cook healthy, nutritious meals from scratch any more but this Chilli and Ginger Chicken Stir-Fry ticks all the boxes. Quick, easy, healthy and full of the good stuff.
Chilli and Ginger Chicken Stir Fry
300g tenderstem broccoli
8 spring onions
1 red chilli
1 inch piece of fresh root ginger
2 garlic cloves
3 chicken breasts
1 &1/2 tbsp mirin (rice wine)
5 tbsp chicken stock
1 & 1/2 tbsp light soy sauce
1 & 1/2 tbsp clear honey
150g dried egg noodles
1 tbsp sesame oil
2 tbsp sunflower oil
100g bean sprouts
- Cut the broccoli in half or into quarters, depending on the thickness of the stems. Trim off the root end of the spring onions and cut into 2 inch pieces, then into julienne. Halve, deseed and finely slice the chilli. Peel and grate the ginger and peel and crush the garlic. Slice the chicken breasts into 5mm thick slices.
- In a small bowl, mix together the mirin, stock, soy sauce and honey and set aside.
- Bring a large saucepan of water to the boil, add salt and the noodles and cook according to the packet instructions until just tender. When cooked, drain and toss in a little sesame oil whilst still warm.
- While the noodles are cooking, heat 1tbsp sunflower oil with the sesame oil in a wok until simmering slightly. Add the chicken and stir-fry for 1 minute. Then take the wok off the heat and, using a slotted spoon, set aside.
- Heat the wok again and add the remaining sunflower oil, the ginger, garlic, chilli and broccoli and half of the spring onions. Stir-fry for 2 mins, then add the chicken. Cook for a further 2 mins, or until the chicken is cooked.
- Add the bean sprouts and cook, stirring, for a further 1 min.
- Divide the noodles between 4 plates, place the chicken and vegetables on top of the noodles and scatter the remaining spring onions over the top as garnish.
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