Recipe of the day: Two speedy chicken stir-fry recipes for quick dinners
By Xanet Scheepers
Picture: iStock
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Now that winter is pretty much here in full swing, salads are making way for warmer meals. These delicious chicken stir-fry recipes are very quick to prepare, and if you don’t have some of the ingredients, a quick Google search, for alternatives will ensure that you don’t have to drive to the shops.
Trim the roots and tops off the spring onions and slice diagonally.
Peel and grate the ginger and crush or finely chop the garlic.
Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes.
Slice the chicken into thin strips.
Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate.
Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.
Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.
Recreate a Chinese takeaway at home, with the bonus of knowing exactly what’s in it! This healthy noodle dish has a sticky lemon, chilli and honey sauce with plenty of juicy chicken.
Author:olivemagazine
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Category:Lunch, Dinner
Method:Frying,boiling
Cuisine:Asian
Ingredients
Scale
100g thread egg noodles
2 skinless chicken breasts, cut into strips
1 teaspoon cornflour
Oil
4 spring onions, shredded
50g mange tout, shredded
1 red pepper, sliced
2 tablespoon soy sauce
1 lemon, juiced
1 tablespoon honey
2 tablespoon sweet chilli sauce
Instructions
Cook the noodles following the pack instructions.
Toss the chicken with the cornflour and some seasoning.
Heat 1 tbsp oil in a non-stick wok or large frying pan and stir-fry the chicken until golden. Scoop the chicken out, then add the veg to the pan, keeping back some spring onion, and toss for a couple of minutes.
Add back the chicken and the lemon, honey and chilli sauce, plus a splash of water, and bubble for a few minutes until you have a sauce.
Toss with the noodles and sprinkle over the remaining spring onion to serve.
