Chicken Stir Fry - Noble Nourishment

Continuing my attempt to eat healthily, I opted for a stir fry last night. It was my first attempt at making my own marinade (I usually go for a packet/jar sauce, as a stir fry has always been a quick “mid week” meal for me), and I will never go back to pre-made sauce again!

This served 2 greedy girls plus enough for one lunch tub the next day!

Ingredients:

2 cooked chicken breasts

2 cloves garlic, crushed

1 medium onion, diced

4 tbsp soy sauce

1 tbsp ground ginger

1 tbsp all spice

1 tsp black pepper

1/2 tsp chilli powder

2 tbsp honey

3 tbsp olive oil

2 tbsp balsalmic vinegar

2 spring onions, chopped into 3 sections lengthwise

100g mange tout

150g button mushrooms

A further 40 -60ml soy sauce (to taste)

Stir fry veg – I used Tesco Vegetable & Beansprout Stir Fry 380g

Noodles – I used 150g of Amoy Straight To Wok Medium Noodles

I mixed the chicken with the onion, soy sauce, garlic, honey, ginger, chilli powder, all spice, pepper, balsalmic vinegar and olive oil in a tub and left to marinade in the fridge for an hour. I’m sure it would be better left overnight:

I heated olive oil in a wok then added the button mushrooms (if the chicken was uncooked I would have made this first). After about 5 minutes of stirring, I added spring onions, mange tout and chicken marinade and stirred for a few minutes. Then I added the stir fry veg and about 40ml soy sauce. Once the veg had wilted down, I added my noodles. I added a few more dashes of soy sauce to coat, then served up on a plate.

I thought this was quite spicy (I have a rather mild palate, many wouldn’t find this hot at all). If your tastebuds are as sensitive as mines, I dont think the dish would miss the chilli powder. On this occasion, I felt it was a perfect excuse to serve up with a cocktail to soothe my poor throat… I made Woo Woos:

1 shot vodka

1 shot peach schnapps

Fill with cranberry juice

Serve with lime and plenty of ice (and a colourful straw of course!)