I have recipes that take hours to cook or some like this one takes no time to get it ready that comes together under 20 minutes. This is one of the recipes not just amazingly tasty but loaded with veggies, light on the noodles so it’s nice and healthy. The perfect recipe for busy weeknights, it is fresh, easy, healthy and absolutely delicious!
For the vegan or vegetarian options, you can replace the chicken with any other vegetable you desire and cook the same way as the recipe.
For the gluten-free option, you can use gluten-free rice noodles where you can get them from most of the health stores or supermarkets.
Ingredients:
200g chicken breast, cut into thin strips
2 tbsp oil (optional peanut, vegetable or sunflower oil)
Sweet chilli sauce
2 tbsp hoisin sauce
1 tbsp light soy sauce
2 tbsp sesame oil
125g noodles
1 garlic clove, finely chopped
1 tsp fresh grated ginger or dry ground ginger
1 medium onion cut into chunks
1/2 bell pepper, cut into chunks
1 small carrot, peeled, cut in half lengthwise and sliced on the diagonal
1/2 cup of fresh broccoli cut into small pieces
8 mushrooms, cut into chunks
Finely sliced green onions
Instructions:
Cook noodles in a medium-size pan of boiling water for about 2 to 4 minutes (depending on the thickness)
This is a great wok for everyday use https://amzn.to/2XJyyeO
In a large wok (or skillet) heat vegetable oil over high heat. Place the chicken into the hot wok and stir-fry about 3 minutes or until just cooked through.
Add onion, garlic and broccoli sauté 1 minute then add ginger and stir-fry for another 2 minutes. Add bell pepper, carrot and mushrooms sauté another 2 minutes then add the sesame oil and mix all together.
Add ready cooked noodles, soya sauce, hoisin and sweet chilli sauce mix and sauté well add the peas and mix again.
Your chicken stir fry is ready to eat, place in a bowl and serve with spring onions on top.
ENJOY!