Ingredients:
Cooking Method:
Chicken & Vegetable Stir Fry
100g broccoli
100g baby sweetcorn
2 chicken Breasts (approx 150g each)
5 or 6 spring onions
2 medium carrots
1 tbsp olive oil
30g ginger
4 blocks medium egg noodles
(approx 65g each )
1 jar black bean stir-fry sauce
100g baby sweetcorn
2 chicken Breasts (approx 150g each)
5 or 6 spring onions
2 medium carrots
1 tbsp olive oil
30g ginger
4 blocks medium egg noodles
(approx 65g each )
1 jar black bean stir-fry sauce
Bring a large saucepan of water to the boil, add the noodles, return to the boil, then simmer for 4 minutes (or follow the noodle packet instructions). Drain and keep warm.
Cut the chicken breasts into approx 1 inch pieces, cut the broccoli into bite sized florets and cut the peeled carrots into match sticks. Peel and finely chop the ginger, then trim and diagonally slice the spring onions.
Bring another pan of water to the boil and blanch the broccoli and sweetcorn for 2 -3 minutes and drain well.
Heat ½ tbsp oil in a wok or large saute pan until the oil becomes very hot, then add the chicken and stir-fry for 7-8 minutes (or until cooked through). Transfer to a plate and keep warm.
Heat the remaining oil in pan and add the ginger, spring onions and carrots and stir-fry for 2 - 3 minutes. Stir in the broccoli and sweetcorn and stir-fry for a further 2 -3 minutes.
Then return the chicken to the pan and add the well drained noodles and black bean sauce. Stir in the sauce to ensure all the ingredients are coated. Follow the sauce cooking instructions to ensure it cooks correctly (most sauces only require warming through but some may require cooking for slightly longer).
Serve immediately!
Try substituting the black bean sauce for other stir fry sauces such as hoi sin or yellow bean.
Cut the chicken breasts into approx 1 inch pieces, cut the broccoli into bite sized florets and cut the peeled carrots into match sticks. Peel and finely chop the ginger, then trim and diagonally slice the spring onions.
Bring another pan of water to the boil and blanch the broccoli and sweetcorn for 2 -3 minutes and drain well.
Heat ½ tbsp oil in a wok or large saute pan until the oil becomes very hot, then add the chicken and stir-fry for 7-8 minutes (or until cooked through). Transfer to a plate and keep warm.
Heat the remaining oil in pan and add the ginger, spring onions and carrots and stir-fry for 2 - 3 minutes. Stir in the broccoli and sweetcorn and stir-fry for a further 2 -3 minutes.
Then return the chicken to the pan and add the well drained noodles and black bean sauce. Stir in the sauce to ensure all the ingredients are coated. Follow the sauce cooking instructions to ensure it cooks correctly (most sauces only require warming through but some may require cooking for slightly longer).
Serve immediately!
Try substituting the black bean sauce for other stir fry sauces such as hoi sin or yellow bean.
A very quick and simply recipe that is great for people who are dieting. Try different flavours by changing your vegetables and the cooking sauce. Our Chicken and vegetable stir fry recipe is a fantastic meal for lunchtime. Serve over a bed of egg-fried rice for dinner. Lovely!
Serves 4
