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Chicken noodle stir-fry
5.0 (688 reviews)
You can’t go wrong with a classic chicken stir-fry. This simple recipe combines sticky soy sauce glazed chicken thighs, with plenty of veg, toasted cashews and noodles for dinner on the table in half an hour.
Total Time30
Servings4
478
Caloriesper servingNutrition Information
478
Calories
25 grams fat
Fat
37 grams carbohydrate
Carbs
28 grams protein
Protein
4.4 grams fibre
Fiber
11 grams sugar
Sugar
Ingredients
- 2 nests dried egg noodles
- 1 tbsp sesame oil
- 3 skinless boneless chicken thighs, cut into strips
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp vegetable oil
- 1 garlic clove, peeled and finely sliced
- 3cm piece ginger, peeled and cut into matchsticks
- 100g Tenderstem broccoli, halved and cut lengthways
- 100g baby corn, thickly sliced diagonally
- 75g chestnut mushrooms, sliced
- 1 yellow pepper, deseeded and cut into strips
- 50g raw cashew nuts, toasted
- 150g pot fresh edamame beans
Instructions
- 1Boil the noodles, following pack instructions, then drain and set aside.
- 2Meanwhile, heat the sesame oil in a wok or large frying pan over a high heat until very hot. Add the chicken and stir-fry for 6-7 mins until golden and crispy. Add the soy sauce and honey and heat for 30 secs until bubbling and the chicken is coated. Tip the contents of the pan into a bowl and set aside. Wipe out the pan with kitchen paper.
- 3Add the vegetable oil to the pan, then add the garlic and ginger and cook for 30 secs. Add the broccoli, baby corn, mushrooms and pepper, then stir-fry for 3-4 mins, continually tossing the mixture to help it cook evenly. Add the cashews and edamame beans and toss for 1 min.
- 4Return the chicken to the pan, stir to combine and serve over the noodles.