Chicken and vegetable stir fry

    25 min

    Quick and easy way to create something tasty. Feel free to use leftover roast chicken, or use pre-cooked chicken from the supermarket.

    4 people made this

    Serves: 4 

    • 3 tablespoons oil
    • 5 spring onions, chopped
    • 1 clove garlic, chopped finely
    • 1 red chilli, seeded
    • 15 mushrooms, sliced
    • 400g cooked chicken, chopped
    • 2 tablespoons dark soy sauce
    • 2 teaspoons ground black pepper
    • 1 pinch salt
    • 200g cherry tomatoes, halved
    • 200g bean sprouts
    • 500g fresh egg noodles
    • 2 tablespoons chilli sauce

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Gather up your ingredients, a wok, a chopping board and a sharp knife.
    2. Pour your oil into the wok. Put the wok onto a gentle heat. Add spring onions and garlic and stir fry till soft, then add the chilli.
    3. Add the mushrooms and stir fry for 5 minutes. Add the chicken, stirring to heat through, then add half of the soy sauce, salt and pepper.
    4. Add the tomatoes. These will take about 3 minutes to warm up and cook. The skin will appear wrinkled once done.
    5. After all the ingredients are cooked and warmed through, add the bean sprouts. Let them soften and warm through.
    6. Add the noodles and the remaining soy sauce; stir together until everything is heated and covered in soy sauce. Add the chilli sauce and serve.


    This stir fry tastes great in a whole grain pitta bread.

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