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Budget Chicken Stir Fry

One chicken breast stretched to feed four with loads of vegetables and a punchy soy-ginger sauce. Ready in 15 minutes and under 85p a portion.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 1 chicken breast, sliced thin
  • 1 red pepper, sliced
  • 1 carrot, cut into thin strips
  • 100g mangetout or sugar snap peas
  • 2 spring onions, sliced
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 1 tsp sesame oil
  • 1 tsp cornflour
  • 300g noodles or rice (to serve)

Method
 

  1. Mix the soy sauce, sesame oil and cornflour in a small bowl with 2 tablespoons of cold water to make a sauce. Set aside.
  2. Cook the noodles or rice according to the packet instructions.
  3. Heat the vegetable oil in a wok or large frying pan over a high heat until smoking. Add the sliced chicken and stir-fry for 3-4 minutes until golden and cooked through. Remove and set aside.
  4. Add the red pepper, carrot and mangetout to the wok. Stir-fry for 2-3 minutes until just tender with a bit of bite.
  5. Add the garlic and ginger, stir-fry for 30 seconds until fragrant.
  6. Return the chicken to the wok. Pour in the sauce and toss everything together for 1 minute until the sauce thickens and coats everything in a glossy glaze.
  7. Serve immediately over noodles or rice, topped with sliced spring onions.