Recipe
Chicken Stir Fry with Noodles
Tender chicken, egg noodles and crisp vegetables come together in a glossy soy, honey and sesame sauce, making this colourful stir-fry a satisfying weeknight dinner with plenty of contrast.
Ingredients
Method
20 mins prep15 mins cook35 mins total
Cook the egg noodles according to the packet instructions, then drain well and set aside. Mix the cornflour with 30ml cold water to make a smooth slurry.
Toss the sliced chicken with half the cornflour slurry. Mix the soy sauce, honey, remaining slurry and black pepper in a small bowl.
Heat the vegetable oil in a wok or large frying pan over high heat. Stir-fry the chicken for 4–5 minutes until golden and cooked through, then transfer it to a plate.
Add the broccoli and red pepper to the same pan and stir-fry for 3–4 minutes, adding a splash of water if needed. Add the garlic, ginger and spring onion and cook for 30 seconds.
Return the chicken to the pan and add the sauce. Bubble for 1–2 minutes until glossy, then toss through the drained noodles and sesame oil. Serve immediately.
About this recipe
This chicken stir-fry brings together tender strips of chicken, springy egg noodles and a generous mix of crisp vegetables in a glossy soy, honey and sesame sauce. It is the kind of adaptable supper that rewards a little preparation: once everything is sliced and measured, the cooking moves quickly.
The chicken is lightly coated with cornflour so it catches the sauce, while broccoli, red pepper and spring onion keep their colour and bite. Garlic and ginger give the pan a savoury warmth, and a final splash of sesame oil rounds everything out. Cook the noodles separately, then toss them through the hot wok or frying pan so they absorb the sauce without becoming stodgy.
