Chicken & Vegetable Stir-Fry Recipe
A nutritious chicken and vegetable stir-fry featuring chicken goujons, chili, and garlic, sautéed with cucumber, carrots, spring onions, and bell peppers. This colorful mix is tossed in a Chinese black bean sauce and served over a bed of noodles.
Ingredients
Stirfry
- 1 whole bell pepper (green)
- 2 tbsp black bean sauce
- black pepper (to taste)
- 2 whole carrots
- 1 stick celery
- 2 fillet chicken breasts
- 0.5 whole cucumber
- 120 grams egg noodles
- 1 whole fresh chilli
- 1 cloves garlic
- salt (to taste)
- 1 tbsp soy sauce
- 4 whole spring onions
- 1 tbsp sunflower oil
- 15 ml white wine
Instructions
- wash and finely chop the chilli, peel and crush the garlic using the garlic crusher or chop finely, peel the cucumber and chop into matchsticks, peel and cut the carrots into matchsticks, wash and finely slice the spring onions
- wash and chop the celery, wash and slice the peppers into strips, slice the chicken fillets into small strips or goujons, In a small bowl mix the wine, bean and soy sauce together
- half fill a medium pan with water and boil, add a spot of olive oil and a pinch of salt to the boiling water, Add the noodles to the hot water
- Heat the wok, add the oil, add the garlic and chopped chilli, Add the chicken, cook for 5 minutes
- add the remaining vegetables to the wok, cook for 5 minutes, add the sauce, cook for 2 minutes, season with salt and pepper
- drain the noodles and wash, place back into the pan and warm through on a low light, place the noodles in individual serving dishes, place the stir fry on top
Tried this recipe?Let us know how it was!