Chilli Chicken Stir Fry

2 skinless chicken breasts very thinly sliced.

1 red pepper deseeded and sliced

1 red chilli deseeded and sliced (this will make the dish medium hot)

2 spring onions roughly chopped

1 inch fresh ginger peeled and grated

1 garlic clove finely chopped

120g medium egg noodles (2 nests)

Small handful of chopped fresh coriander

4 tablespoons oyster sauce (measure out later whilst cooking)

2 tablespoons light soy sauce (measure out later whilst cooking)

1 tablespoon rice vinegar (measure out later whilst cooking)

Salt

Pepper

preparation 6 mins • you cook for 11 mins • total time 17 mins

Serves 2

Watch a 30 second preview of my cook-along video below

If you cannot view the video below, click here to download QuickTime from Apple's website.

A delicious stir fry combining fresh healthy Asian flavours! There is so much going on in this recipe with coriander and ginger and the gentle heat of chilli. The crunch of red pepper and the sticky sauce bind it all together. It looks great and best of all it's super healthy - proving that diet food doesn't have to be boring.

Large pan/wok to cook everything in

Large saucepan with boiling water to cook the noodles

Colander to drain the noodles

Tablespoon measure

Spoon to stir

Before you start have all the ingredients chopped and ready by the hob. Have your saucepan of boiling water on the heat. Put your wok/pan on a high heat and click here!

Put a large pan of salted boiling water on the hob then put a frying pan/wok on a high heat. Add a small pinch of salt and pepper to the sliced chicken and when the pan/wok is hot, put a teaspoon of oil in and start frying the chicken. Put the noodles into the pan of boiling water at this point and leave them on a high heat to boil for 5 minutes. Turn your attention back to the chicken and cook on a medium heat for 5 minutes. Move the pieces around the pan occasionally so that all sides are gently browned.

After the chicken has had 5 minutes add the pepper, spring onion, ginger, garlic & chilli to the pan/wok. Give everything a good stir and then check the noodles. They should be ready by now to drain - you want them to be cooked through but not mushy.

Add 4 tablespoons of oyster sauce, 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar in with the chiicken. Stir thoroughly and allow to bubble for 1 minute.

Add the noodles to the chicken a spoonful at a time and mix through.

To serve simply divide between two plates or bowls and then sprinkle with some chopped fresh coriander.

I hope that you enjoy it!

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