Yield: 1 servings
|220 grams||Chicken breast; sliced|
|2 tablespoons||Vegetable oil|
|3 \N||Water chestnuts; sliced|
|1 small||Carrot; sliced|
|½ small||Courgette; sliced|
|½ small||Onion; sliced|
|½ \N||Green pepper; sliced|
|½ \N||Red pepper; sliced|
|200 millilitres||Chicken stock|
|4 ounces||Bamboo shoots|
|4 ounces||Baby sweetcorn|
|4 ounces||Pineapple chunks|
|¼ teaspoon||Chinese five spice|
|¼ teaspoon||Chilli powder|
|2 \N||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.