Chicken stir-fry
Everyone has their favourite additions to a basic chicken stir-fry - feel free to adapt the recipe to include yours.
Each serving provides 617kcal, 47g protein, 56g carbohydrate (of which 8g sugars), 22g fat (of which 4.5g saturates), 6g fibre and 3.5g salt.
By Nick Nairn
Ingredients
- 1 tbsp olive oil
- 1 garlic clove, chopped
- 2 chicken thighs, thinly sliced
- ½ red pepper, seeds removed, thinly sliced
- 1 tbsp soy sauce
- 30g/1oz mangetout, green beans or sugar snap peas
- 100ml/3½fl oz chicken stock
- 1 nest of egg noodles, cooked according to the packet instructions
Method
Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes.
Stir in the soy sauce, mangetout and chicken stock. Continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is cooked through. Add in the cooked noodles and stir to combine.
Recipe Tips
The key to a speedy chicken stir-fry is slicing your chicken thinly to make sure it cooks through quickly.
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