After a day at work, there’s nothing more that I love than a dinner that’s quick to make but still packed with nutrients.
This stir fry can easily be made vegetarian by swapping the chicken for tofu. If you are coeliac or have a gluten/wheat intolerance, replace the soy sauce with tamari, check the ingredients on your satay sauce and serve with basmati rice instead of noodles.
Hope you enjoy!
1 garlic clove, crushed
1 thumb of ginger, peeled & sliced
1/2 red chilli, deseeded & sliced
1/4 red pepper, sliced
2 mushrooms, sliced
1 chicken breast, sliced
1 tsp satay sauce
1 tbsp soy sauce
2 tbsp coconut milk
1 tbsp cornflour
1 noodle nest
Heat a non-stick pan over a medium heat and add the garlic, ginger, chilli, pepper and mushrooms and cook for 3-4 mins.
Add the chicken and cook for a further 3-4 mins tossing regularly.
Mix in the satay sauce, soy sauce, coconut milk and water, reserving approx. 1 tsp.
Mix the cornflour with remaining water to form a paste and add to the pan.
While the sauce is thickening, cook the noodles according to packet instructions.
Once the noodles are cooked, toss among the chicken and vegetables until well coated in sauce.