Sweet Chilli Chicken Stir Fry

Stir fry is one of my favorite dinners. It’s quick, it’s easy, it’s versatile and it’s packed with nutritious veggies. Sometimes I’ll use a pre-made sauce, however I prefer to make my sauce from scratch.

This stir fry recipe is merely a template for you to work with. Use whatever protein you like, whatever veggies you like and whatever carb-source you like. So many options. The recipe below serves two.

Hope you enjoy!

Amy x

1 tbsp sunflower oil
2 chicken fillets, sliced
1 tsp Chinese 5 spice
1 onion, thinly sliced
1 red pepper, thinly sliced
Handful of green beans
5-6 stalks of broccoli, halved
4 tbsp sweet chilli sauce
2 tbsp soy sauce
1 tbsp fish sauce
200ml water
1 tbsp cornflour
2 noodle nests, to serve

Coat the chicken pieces in the oil and sprinkle over the Chinese 5 spice.

Heat a non-stick pan over a medium-high heat and add the chicken, followed by the onions, peppers and green beans, cooking everything for 5 minutes.

Add the broccoli followed by the chilli sauce, soy sauce and fish sauce.

Mix together the cornflour with a little bit of water to make a smooth paste and top up with the remaining water to a final volume of 200ml.

Place the noodles on to boil according to package instructions.

Once everything is cooked, serve immediately.

Pour the cornflour water into the pan and mix until the sauce is thickened.