Mid-week Chicken Stirfry

A quick mid-week supper means strifry, this is the simplest recipe. The key is to marinade the cubed chicken for 30 minutes, as it just gives a much better depth of flavour to the final stir fry. (I always find this quite helpful as it gives me enough time to clean up, start homework and set the table). I’m using baby corn and mange-tout beans here because my children like them, but peppers, beansprouts, broccoli, thinly shredded carrot, a handful of frozen peas, or pak choi are all delicious in this recipe. This is absolutely the recipe for leftover vegetables, that work in a stirfry. You can also substitute the chicken for firm tofu if you want to keep this meat free.

recipe serves 4 hungry people and is not suitable for babies

GingerSoyChickenStirfry_4.jpg
 

ingredients ~

  • 4 tablespoons low salt soy sauce

  • 1 tablespoon freshly grated ginger

  • 2 cloves garlic, peeled and crushed

  • 2 tablespoons vegetable oil

  • 400g chicken breast, into small chunks

  • 250g dried egg noodles (4 noodle nests)

  • 100g sugar snap peas

  • 100g baby corn

  • 4 spring onions, trimmed and sliced on the diagonal

  • 1 tablespoon honey (not suitable for babies under 1 years)

  • 1 tablespoon sesame seeds

 
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Take a sealed container and add the raw chicken cubes, add the soy sauce, grated ginger, crushed garlic and vegetable oil. Combine so all the chicken is evenly coated and the seal and marinade for 30 mins. Wash your hands.

Whilst the chicken is marinating you can wash and prep the baby corn, sugar snap peas and spring onions set aside. Then cook the noodles according to the packet instructions. Once cooked drain and rinse with running water, drain again and set aside.

Place a work, or frying pan, over a high heat and get it nice and hot. Add 1 tablespoon of oil and the chicken pieces and marinade. Cook until the chicken is sealed and almost cooked through. Once you are happy the chicken is nearly cooked add the sugar snap peas, baby corn, spring onions. Cook for 2 minutes moving all the time. Finally add the egg noodles and toss everything together, to combine the noodles, chicken and vegetables. Add 1 tablespoon of honey and give everything a final mix.

The chicken should be completely cooked and everything well-mixed together. Take the stir fry off the heat and scatter over a tablespoon of sesame seeds, serve warm.

 

allergens

gluten, wheat, eggs, meat, sesame

 
chickenMiriam Cooper