Chicken & Veg Stir-Fry
A 15-minute chicken and veg stir-fry with egg noodles and a quick honey, soy and ginger sauce. Swap the chicken for pressed tofu to make it veggie.
Serves 1 · Cook 15 min
Ingredients
- 150g chicken (diced breast or mini fillets), or pressed tofu
- ~200g veg: broccoli, bell pepper, snap peas, mushrooms (any mix)
- 1 egg noodle nest (~65g dry)
- 1 tsp oil for cooking
- For the sauce:
- 1½ tbsp soy sauce (or 2 tbsp reduced-salt)
- 1 tbsp water
- 2 tsp–1 tbsp honey
- 1 tsp grated ginger (fresh or tube)
- 1–2 cloves garlic, minced (or ¼ tsp garlic powder per clove)
- 1 tsp lime juice or rice vinegar (or ½ tsp white vinegar)
- ½ tsp cornflour
- 1 tsp toasted sesame oil (stirred in at the end, not cooked)
Method
- Mix all sauce ingredients except sesame oil in a small bowl. Boil the kettle for the noodles.
- Boil noodles 3–4 min. Drain and rinse under cold water so they don't clump.
- Heat oil in a wok or big pan on hob 8–9. Stir-fry chicken 5–6 min until cooked through (tofu: until golden). Tip onto a plate.
- Same pan: broccoli and peppers first, ~3 min (splash of water + lid for 1 min helps the broccoli). Add snap peas and mushrooms, 1–2 min more. Don't crowd the pan.
- Return chicken, add noodles. Stir the sauce (cornflour settles) and pour in. Toss ~1 min until it bubbles and goes glossy.
- Off the heat, stir through the sesame oil.