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So if you haven’t noticed by now, I really really love cooking Asian inspired food, and I’m actually pretty good at it 🙂 The thing about stir-fries is the preparation;the cooking is the easiest part. You can buy all the Asian ingredients at your nearest supermarket or an Asian shop.

This meal is perfect for during the week as it is healthy and requires the least amount of effort. I usually use chicken breast or pork fillet as it is the leanest meat. I substitute sugar with xylitol and use low sodium soya sauce. For those of you who are not watching your weight add the egg noodles; but the dish is perfect without carbs.

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INGREDIENTS

3 garlic cloves, crushed
5cm thumb of ginger, grated
2-3 bird’s eye chillies, chopped (depending on how hot you like it)
4-5 spring onions, chopped
5 chicken breast, cut into cubes
1 packet of ready cut stir fry vegetables (baby marrows, sweet peas, baby corn, red pepper, red and green cabbage, carrots)
5 nests egg noodles
1 tbsp roasted sesame seeds

For the marinade:

2 tsp light soy sauce
2 tsp Shaoxing wine
2 tsp cornflour
1 tsp sesame oil
1 tsp szechuan pepper
1/2 tsp Chinese five spice
2 tbsp olive oil

For the sauce:

2 tbsp oyster sauce
2 tsp light soy sauce
1/4 tsp ground white pepper
2 tsp dark soy sauce
A pinch of xylitol
2 cups Chicken Stock
1 tsp cornflour mixed

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EQUIPMENT

1 large wok
1 plastic chopping board
1 pot for the noodles

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METHOD
Serves 5
Preparation: 10 minutes
Cooking time: 7 minutes

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Boil the kettle.

On a plastic chopping board, cube the chicken breasts, then combine the marinade ingredients and stir through the chicken- set aside.

Prepare the garlic, ginger, chilli and spring onions.

Place the wok on high-heat, drizzle the olive oil around the edge then add the ginger, wait a few seconds then the garlic, spring onions and the chilies. Add the chicken and fry until it starts to brown, about 2 minutes. 

Add all the chopped vegetables and the sauce ingredients to the wok, except the stock. Mix the cornflour with the stock until there are no lumps.

When the vegetables start to soften add the stock and boil until the sauce turns glossy, taste the sauce and adjust the flavour if necessary.

Cook the noodles for 3 minutes or until al dente, add them to the sauce or into a separate bowl.

Garnish with coriander and the toasted sesame seeds.

This one is done with pork fillet, instead of chicken- it is equally delicious.