This no fuss chicken stir-fry recipe is a super quick lunch or dinner, which can be made by only using one-pot. This delicious chicken recipe is also packed with flavour and is also healthy for you.
Time taken: 20 minutes
50ml Sesame oil
2 (150g each) Chicken breasts, sliced
3 Garlic, minced
15g Ginger, minced
4 Chilli, finely sliced (quantity depending on how spicy you want it)
1 Broccoli, cut into very small florets
4 Carrots, peeled and julienne
20ml Rice vinegar
80ml Soya sauce
2 Tbsp Honey
800g Fresh egg noodles (straight in the wok noodles)
- Vegetables can be tweaked for preference, try adding pak choi, snap peas, peppers or mushrooms.
- Fresh egg noodles are found in the refrigerator section of the supermarket. These can be swapped with other straight in the wok dry noodles, however quantity size may need adjusting.
- Heat sesame oil in a large wok over a medium-high heat, add chicken and sear for 2-3 minutes. Next add garlic, ginger & chilli and sauté, mixing consistently for 30 seconds. Add broccoli and carrots and cook for 2 minutes, stirring constantly. Add rice vinegar, soya sauce and honey and continue cooking for 3-4 minutes, letting the sauce reduce by half. Add the egg noodles and cook for 1-2 minutes, until hot.
- Serve fresh from the pan with a sprinkle of coriander.