ZINGY CHICKEN STIR-FRY
Quick, easy and on the table in less than 30 minutes - what more could you ask for?
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Boil the noodles according to pack instructions, then drain and toss with 1 tsp oil.
- Heat the remaining oil in a wok and add the chicken and carrots. Stir-fry for a few minutes. Add the honey, soy and lime juice, bubble for 30 secs, then add the noodles and sesame seeds. Mix well, heat through and sprinkle with the coriander to serve.
SOY & CHILLI CHICKEN WITH PEPPERS & PEANUTS
Try our takeaway-style soy and chilli chicken stir-fry with rice on the side or noodles. Ready in just 30 minutes, it's a perfect Friday night treat
Provided by Barney Desmazery
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.
- Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.
Nutrition Facts : Calories 412 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium
MIDWEEK CHICKEN, SPRING ONION AND NOODLE STIR FRY
This recipe is originally a broccoli stir fry from BBC Good Food. I've taken out the broccoli and ammended some other ingredients to suit. It's a quick, easy and low-fat recipe that we make more or less once a week!
Provided by KMSAGB
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Firstly, cook the noodles as per the directions on the packet, drain and leave to one side.
- Warm the oil in the pan and fry the garlic and ginger, stirring for about 30 seconds.
- Add the chicken and stir around the pan. Meanwhile prepare the stock and add the soy sauce to the stock, stir and leave to one side. Check the chicken is cooked/brown before moving on.
- Add the spring onions and stir briefly.
- Then add the stock, stir. Then add the noodles abit a time and mix everything together.
- Add a good pinch of black pepper, toss everything together until nice and hot and serve.
Nutrition Facts : Calories 269.6, Fat 11.2, SaturatedFat 2, Cholesterol 78.6, Sodium 1798.4, Carbohydrate 10.3, Fiber 1.8, Sugar 3.2, Protein 31.6
CHICKEN AND NOODLE STIR FRY
This started its life as a recipe for a beef and noodle salad-served cold, but because of missing ingredients and my general forgetfulness, I arrived at this dish. It was gobbled up by all present-even the very fussy 96-year-old. I've posted the recipe here because the guests who ate it want to recreate it. It's tasty and fast to make-and not too spicy. It's also versatile. You can double or triple it, and you can leave out ingredients, add extra ones and even switch from beef to chicken. Oyster sauce is sweet, so be careful about adding the brown sugar, too.
Provided by Leggy Peggy
Categories Curries
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar (if used) in a bowl. If possible, leave this mixture (covered and in the fridge) to marinate for a few hours or overnight. But if time is short, just keep going.
- Make the cooking sauce -- made up of the last six ingredients listed. If you keep the meat overnight, make and keep the sauce (separate and refrigerated) overnight, too.
- Stir fry the chicken, in batches. Set aside.
- Stir fry the vegetables-cucumber, onion, bell pepper and chili-until just tender.
- Add the mint, nuts and cooking sauce, and cook for one minute.
- Add the chicken and heat until warm again.
- In a separate pan, cover the noodles with boiling water for a few minutes-until they are hot.
- Drain the noodles and combine with chicken and cooking sauce mixture.
- Enjoy!
Nutrition Facts : Calories 351.4, Fat 19, SaturatedFat 4.4, Cholesterol 72.6, Sodium 842.1, Carbohydrate 19.1, Fiber 2.6, Sugar 11.9, Protein 27.1
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