A special stir fry with lemony, ginger and chicken flavours to delight the taste buds.
2 people made this
3 tablespoons sunflower oil
200g chicken breast fillet, sliced into strips
1/2 red pepper, chopped
1/2 large Italian green pepper, chopped
4 spring onions, finely sliced
60g mangetout or green beans, chopped
100g button mushrooms, quartered
1 clove garlic, thinly sliced
2.5cm piece root ginger, thinly sliced
1/2 lemon, juice only
soy sauce to taste
1 packet straight to wok noodles
2 teaspoons sesame oil
Method Prep:15min › Cook:10min › Ready in:25min
Heat the wok until hot, add 1 teaspoon of the sunflower oil and, over a medium high heat, add the chicken and stir fry for 3 minutes or so until just cooked through. Remove the chicken, drain on kitchen paper and set aside.
Return wok to the heat and add the remaining sunflower oil. Add the peppers, onion, mangetout or green beans and mushrooms, stir and cook for 3 to 4 minutes or until just tender with the mushrooms still with some bite.
Add the garlic, ginger, lemon juice and soy sauce and, stirring continuously, cook for a minute or so.
Tip in the noodles and the chicken and stir fry until both are heated through. Drizzle on the sesame oil, mix thoroughly and serve.