stir-fry chicken

Categories
Dilly
Dines
Out
Yield
1 servings
MeasureIngredient
220 grams Chicken breast; sliced
2 tablespoons Vegetable oil
Water chestnuts; sliced
1 small Carrot; sliced
½ small Courgette; sliced
½ small Onion; sliced
½  Green pepper; sliced
½  Red pepper; sliced
200 millilitres Chicken stock
4 ounces Beansprouts
4 ounces Bamboo shoots
4 ounces Mushrooms
4 ounces Baby sweetcorn
8 ounces Noodles
4 ounces Pineapple chunks
¼ teaspoon Chinese five spice
¼ teaspoon Ginger
¼ teaspoon Chilli powder
Cloves garlic; chopped

Marinade the chicken for 2 hours in soy sauce. Oil a hot wok, quickly seal the chicken, remove and place to one side. Stir fry the carrots and onion followed by the garlic and ginger. Add the water chestnuts, sweetcorn and the rest of the vegetables excluding the beansprouts. Add a pinch of Chinese five spice, replace the chicken and continue stirring. Stir in the beansprouts and add 50ml of chicken stock.

In a separate oiled wok, put in the noodles and pineapple chunks and stir fry for 30 seconds. Put in the chilli powder and 100ml of chicken stock.

Stir through for another 30 seconds and serve hot.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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