Fragrant Chicken Stir Fry
We often feel squeezed for time, especially if it’s been a long day and we don't feel like spending hours in the kitchen. At this point we turn to an old faithful dish, the Stir Fry. If you’ve got some fresh veg, and some meat you can knock this one up really fast. The thing that makes this dish is the sauce; zingy, sweet and fragrant and it takes less than half an hour. What a win!
Author: The Hungry Bears' Blog
Recipe type: Main Course
- 400g Chicken breast sliced
- 2 Sticks of celery
- 2 Heads of pak choi
- 300g Broccoli
- 1 Red pepper
- 300g Green beans
- 200g Wholemeal noodles
- 1 Large thumb size piece of ginger
- 2 Garlic cloves
- 1 tbsp Fish sauce (optional)
- ¼ tsp Toasted sesame seed oil (optional)
- 1 tbps Soy sauce
- 1 tbsp Honey
- ½ tsp Chinese five spice
- Juice of half a lime
- Small bunch of fresh coriander
- Toasted sesame seeds
- In a wok add 1 tsp of oil and set on a high heat. Thinly slice the celery and pepper, top and tail the green beans, chop the base off the pak choi and slice the broccoli into small florets.
- When the wok is up to heat add in the chicken, stirring around the pan to coat in the oil and then leave to colour until golden on each side.
- To make the sauce use a processor or mini chopper. You can make the sauce by hand but using a processor is easier. Add in the ginger whole, don't worry about peeling it, then the garlic, fish sauce, sesame oil, soy sauce, honey, five spice and lime. Blitz for a minute or two so the ginger and garlic are finely chopped.
- Add the vegetables to the wok along with the sauce and stir.
- While the vegetables are cooking put the noodles in a pan of boiling water to cook for 4 minutes until almost cooked through. Drain your noodles and add them to the wok. If the wok is looking watery keep the heat up high and continue to cook until the water reduces and becomes sticky.
- Finally stir in the chopped coriander and place into bowls. Sprinkle with toasted sesame seeds and serve with a wedge of lime.