Prep Time 10 minutes - Total Time 25 minutes - Serves 4
Chicken, steak, lamb any stir fry, ill take them all and the best thing about them is that they are quick to make and super tasty. The secret to making a stirfry is making sure you have everything prepared, because when that woks on its game face time.
So next time you get a craving for Chinese, give this recipe a go.
2 large chicken breast, thinly sliced.
1 white onion, thinly sliced.
1 red pepper, thinly sliced.
1 yellow pepper, thinly sliced.
1 carrot, thinly sliced.
1 thumb piece of ginger, cut into matchsticks.
6 spring onions, cut into 1-inch pieces.
2 packs of 2x150g straight to wok noodles.
3 tbsps of light soy sauce.
2 tbsps of toasted sesame oil.
1 tbsp of golden caster sugar.
10 tbsps of Ketchup.
7 tbsps of malt vinegar.
1 tbsp of toasted sesame oil.
2 tbsps of dark brown sugar.
2 tbsps of dark soy sauce.
In a bowl or Tupperware combine the marinade ingredients and season with salt and pepper. Add the chicken and mix well then leave to marinate for 20 minutes if possible or as long as possible.
Get a large pan/wok over a high heat and once really hot add a splash of oil. Add the chicken and fry for a couple of minutes or till cooked through, do this in batches if need be, then place in a bowl to one side.
Give the pan/wok a wipe, add another splash of oil then add the peppers, carrots, onions, ginger and spring onions. Stirfry for 3-4 minutes till the veg just starts to soften, at this point return the chicken and mix all together.
Now add the noodles, stir through the sauce then give it a final mix, again do this in batches if need be then your good to go.