A simple chicken stir-fry, full of delicious crunchy veg, makes a brilliant mid-week supper for all the family.
- 1 tablespoon honey
2 tablespoons soy sauce
2 tablespoons rice wine vinegar 2 tablespoons cold pressed sunflower oil
1 mild red chilli, finely chopped
2 garlic cloves, finely chopped
8 spring onions, finely sliced
300g boneless, skinless free-range chicken breast, chopped into small pieces
100g broccoli florets, chopped into small pieces
2 medium carrots, cut into sticks
1 red pepper, de-seeded and chopped
300g pre-cooked egg noodles
1 tablespoon sesame seeds
Sesame oil, for drizzling
In a small bowl mix together the honey, soy sauce and rice wine vinegar.
Heat a wok or a deep-sided frying pan over a medium heat. Add half the sunflower oil. When hot, add the chilli, garlic, spring onions and chicken. Stir-fry for 3-4 minutes. Tip the mixture out onto a plate and wipe the wok clean with kitchen paper.
Add the remaining oil and when hot, add the broccoli, carrots and red pepper and stir-fry for a further 2 minutes.
Add the chicken mixture and stir-fry for a further minute until the chicken is heated right through. Stir through the noodles, sprinkle over the sesame seeds and a drizzle of sesame oil. Serve immediately.