Chicken Stir fry
Ingredients
- 2 tbsp oil
- 2 chicken thighs shredded
- 1 red onion chopped
- 4 chestnut mushrooms chopped
- 1 green pepper chopped
- 1 garlic clove chopped
- 1 cm fresh ginger chopped
- 1 red chilli chopped
- 2 tbsp dark soy sauce
- 1 tbsp Rivesci Cashew chilli crush optional
- 1 tbsp honey
- 3 spring onions chopped
- 2 portions Egg noodles
Method
- Cook the noodles in simmering water with a drizzle of soy sauce as per pack instruction and keep warm until needed.
- Meanwhile, place a wok over high heat and preheat for 2 minutes or so. Drizzle the oil and add the chicken pieces. Cook for 2 minutes until coloured stirring to ensure the pieces of chicken are not stuck altogether.
- Add the vegetables, drizzle the soy sauce and cook for a further 2 minutes shaking the pan to ensure all the vegetables are getting some heat and cook.
- then, add the cashew chilli crush and the honey. Toss to coat and flavour the vegetables.
- Check the seasoning and adjust if needed. Add the noodles to the wok to toss again to combine. Transfer onto a serving dish and enjoy immediately.
