About this recipe:This simple recipe makes a tasty stir fry using ingredients you're likely to already have in your cupboards, so there's no need to shop for any special ingredients. The vegetables I've listed are suggestions only - it will work with whatever you have to hand.
1 (225g) tin water chestnuts, drained and sliced (optional)
250g dried noodles, or 600g wet noodles
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:25min › Ready in:45min
Heat a little oil in a large wok over a medium heat. Add the chicken. Crumble over the stock cube and add the chilli powder. Stir well to coat, then stir-fry until chicken is no longer pink at the centre, 5 to 10 minutes.
Add the onions, carrots, peppers and mushrooms. Add the garlic. Increase the heat to high, and stir-fry for another 5 to 10 minutes until softened but not browned. Reduce the heat to low while you make the sauce.
Put the peanut butter and soy sauce into a small saucepan over a medium-low heat, and stir until well blended together. Gradually blend in the milk, a spoonful at a time. Once it's all in, pour the sauce into the wok and mix well. Add the bamboo shoots and water chestnuts.
If using dry noodles, put them into a large saucepan full of boiling water, cover and cook for about 4 minutes until soft, then drain and add to the wok. If using wet noodles, just stir them straight in to the wok and heat through for a couple of minutes.
Use cooked rice instead of noodles if you prefer - cook it before you start, then drain and rinse through with cold water to cool. This will prevent it from ending up as a gloopy mess when you add it to the stir-fry!