Chicken Stir-fry

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(3 votes)

This is a healthy and delicious recipe and you can use whatever vegetables you have in the fridge. If you like your dishes hot add a little fresh chili.

20 mins
10 mins
Serves: 4
2 x 150 packets of straight to wok wheat noodles
3 chicken breasts, cut into thin strips
1 tbsp vegetable oil
1 red onion, finely sliced
1 clove garlic, finely chopped
150g (6oz) broccoli, cut into small florets
150g (6oz) carrots, thinly sliced
1 red pepper, finely sliced
150g (6oz) courgettes, cut into chunks
1 tsp water
2 tbsp sweet chilli sauce
2 tbsp light soy sauce
Fresh coriander, chopped (optional)


Heat a little oil in a large frying pan or wok over a high heat. Add the red onion and cook for a minute until it starts to soften. Use a wooden spoon to move it around the pan all the time. Add the garlic and chicken. Cook for a minute until the chicken starts to change colour. Once the chicken has started to cook add the carrots, peppers and broccoli. Cook for a few minutes before finally adding the courgette. Add a dash of water to create steam to help cook the vegetables. Finally stir in the sweet chilli sauce, soy sauce and noodles. Mix everything together really well. Then serve with some fresh chopped coriander.