A chicken stir fry is always a great midweek dinner option. Our version is a riot of flavours with a sticky hoisin glaze that will have everyone wanting more! It's also a great way to reduce food waste by adding in extra leftover veggies.
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
dried noodles 200 g
chicken breast 4 (sliced)
bell pepper 2 (sliced)
garlic cloves 2 (crushed)
ginger 10 g (grated)
mixed chillies 2 (sliced)
spring onions 2 (sliced)
vegetable oil 2 tbsp
hoisin sauce 2 tbsp
soy sauce 2 tbsp
white wine vinegar 2 tbsp
sesame oil 2 tbsp
sesame seeds 1 tbsp (toasted)
Method
Pour boiling water over the noodles and leave to stand for the time directed on the packet. Drain and set aside.
Meanwhile, thinly slice the chicken breast, bell pepper, spring onions and mixed chillies. Crush the garlic. Peel the ginger with the back of a spoon and grate it.
Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the chicken and cook for 6 minutes, stirring occasionally.
Add the garlic, ginger, mixed chillies and spring onions, bell pepper and cook for a further 2 minutes.
Stir in the drained noodles. Then add the hoisin sauce, soy sauce, white wine vinegar and sesame oil. Stir well until the noodles are coated. Cook for another 2 minutes.
Plate up and scatter with the sesame seeds. Enjoy!
