chicken stir-fry
2 big | chicken breasts |
1 clove | garlic, minced |
a bunch of coriander | |
2 large | egg noodle nests, dried |
1½ tbsp | soy sauce |
2 tbsp | hoisin sauce |
a decent knob of ginger | |
3 | spring onions |
1 large | red onion |
1 large | red pepper |
1 pinch | chinese five spice |
get a pan of hot water bubbling away |
chop your chicken breast up into thumb sized chunks and put them into a bowl with the chinese five spice, rubbing it into the meat as best as you can, then put to one side |
slice your red pepper and red onion and then chop the spring onion nice and fine |
mince your garlic and ginger |
drop the egg noodles into the water and cook for as long as they recommend – once that’s done though, drain away the water and run them under cold water so they stop cooking |
whilst they’re cooking away you can get your wok or large frying pan ready with a few spritzes of decent olive oil or, god forbid, bleurgh, frylight – but why do that to yourself? |
cook off the chicken strips until nice and well, cooked, then remove them and throw the pepper and onion into the pan and let them cook for a few minutes until softened |
add the chicken back in, together with the ginger and garlic, and cook for a minute or two – then add the noodles, soy sauce and hoisin sauce and cook everything through until it’s lovely and hot |
serve on a plate with chopped coriander and spring onions on the top. |