Name: Quick and easy Chicken Stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 300 g chicken breast, cut into chunks; 4 spring onion, cut into 4cm/1½in lengths; 1 garlic cloves, crushed; 1 red chilli, cut thinly; 1 carrot, cut into matchsticks; 1 knob ginger, about 1cm/½in, peeled and grated; 1 red pepper, cut into thick matchsticks; 100 g baby sweetcorn, halved; 1 courgette, cut into thick matchsticks; 150 g sugar-snap peas, trimmed; 2 tbsp hoisin sauce; 2 tbsp dark soy sauce; 300 g egg noodles, to serve; 1 prawn crackers, to serve

1

Heat a wok on a high heat and add the sunflower oil. Add the chicken, cook till browned.

2

Add the spring onions, garlic, ginger, chilli and stir-fry for 1 minute, then reduce the heat. Take care to not brown the vegetables.

3

Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes. Add the courgette and sugar snap peas and stir-fry for a further 3 minutes. Toss the ingredients from the centre to the side of the wok using a wooden spatula. Do not overcrowd the wok and keep the ingredients moving.

4

Add 1 tablespoon water and the egg noodles.

5

Cook for a minute and add the hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft.

6

Serve with the prawn crackers.

Method