Index Meals | Chicken stirfry
If you need something fast, a chicken stirfy could be just the thing. Minimal prep, no need to marinade, just quick and healthy food. Gluten and dairy free.
Carrot, Caster sugar, Chicken breasts, Coriander, Dairyfree, Dairy-free, Dairy free, Garlic, Glutenfree, Gluten-free, Gluten free, Recipe, Red onion, Red pepper, Rice noodles, Root ginger, Shaoxin rice wine, Soy sauce, Sugarsnap peas
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Cheeky chicken stir fry

About This Recipe

Ingredients

4 tbsp soy sauce
2 tbsp shaoxin rice wine
1 tsp caster sugar
2 layers of rice noodles
2 large, skinless chicken breasts, cut into strips
½ red onion, thinly sliced
2 cloves of garlic, thinly sliced
1 small carrot, cut into fine matchsticks
2½ cm piece of root ginger, finely chopped
½ red pepper, thinly sliced
handful of sugarsnap peas
⅓ cup of fresh coriander leaves

Instructions

  1. Mix the soy sauce, rice wine and sugar in a small pan and heat gently until the sugar has dissolved. Set aside to cool.
  2. Soak the noodles for a few minutes in boiling water, according to the instructions on the packet. Drain and set aside to dry, while you cook the chicken.
  3. In a large frying pan or wok, fry the onion and garlic in a little stir-fry oil for a minute, then add the chicken and carrots and cook for another couple of minutes. Add the red pepper and sugarsnap peas and cook a little longer until the chicken is cooked through, then pour in the sauce and the noodles and heat through.
  4. Divide into bowls, then sprinkle the coriander on top and serve immediately.
Category
Dairy-free, Gluten-free
Tags
Carrot, Caster sugar, Chicken breasts, Coriander, Garlic, Recipe, Red onion, Red pepper, Rice noodles, Root ginger, Shaoxin rice wine, Soy sauce, Sugarsnap peas, Wok oil