If you like your stir fry to be slightly sweet and salty with a hit of chilli heat then this quick and easy to prepare dish will not disappoint.
I cook this recipe on weeknights after work time and time again as it has everything going for it:
- fast to prepare and cook
- fresh and healthy ingredients
- amazing taste
The accompanying medium egg noodles really work well in this recipe but straight to wok rice noodle varieties are just as good.
Don't forget the golden rule of stir fry - ensure all ingredients are prepared before commencing!
Once they begin to hit the wok they require your full focus as time is of the essence!
Serves 2
2 layers medium egg noodles £0.83
1 tbsp groundnut oil £0.06p
300g chicken breast (2 medium size), thinly sliced £1.80
5g piece fresh ginger, grated £0.06
1 red chilli, deseeded and finely chopped £0.11
1 1/2 tsp chinese five spice £0.11
2 tbsp runny clear honey £0.14
1 tbsp light soy sauce £0.06
5g frozen fresh coriander leaves £0.14
Cost Per Individual Serving £1.66
Ingredients bought Aldi and Sainsburys. Prices correct as of 29/08/23
Instructions
1. Put noodles into pan. Boil kettle and pour water over straightaway. Place lid on and leave for approx 8-10 min, stirring halfway through, until soft. Drain.2. Heat oil in wok on high setting until it starts to sizzle.
3. Add chicken, chilli, and ginger; stir constantly for thirty seconds.
4. Add five spice; keep stirring and turning until chicken is browned and cooked throughout.
5. Stir in the honey and soy sauce (nearly there!!).
6. Then, add noodles and coriander to the wok; break up the coriander and keep stirring until the noodles are mixed in with the chicken and the coriander is defrosted and separated.
7. Plate up and enjoy!
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