Chicken Stir Fry
INGREDIENTS
4 chicken fillets cleaned and cubed 500g of egg noodles or flat noodles 2 cups of spinach cleaned and shredded 2 large carrots julienne2 large marrows julienneHalf red, yellow and green pepper julienned1 small onion finely chopped Half punnet of mushrooms 1 cup of cabbage shredded1 tablespoon Maggi Chilli garlic sauce 1 tablespoon red Thai chilli paste 3 tablespoons of soy sauce 1 tablespoon honey 1 tablespoon of fresh crushed ginger1 tablespoon of fresh crushed garlic 1 spring onion Salt to taste1 tablespoon lemon pepper
METHOD
Fry onions in a little olive oil until translucent and add the crushed garlic and ginger. Braise until raw smell disappearsAdd the red Thai paste, garlic sauce and chicken with salt and lemon pepper. Fry on a medium heat, stir continuously so that chicken doesn't stick to pan. once chicken is browned on both sides, add the veg, peppers mushrooms. Mix well and cook for another 2 minutes- add a little water if necessary. Then add the cooked noodles (as per packet instructions) soy sauce and honey. Check your salt and adjust but soy sauce is salty so make sure not to add more salt if not needed Stir the veg, chicken and noodles so that it's coated in the sauceLastly add chopped spring onion and cashew nuts (if using) and serve
INFO
Roasted cashew nuts optional
http://halaal.recipes/recipes/details/15486/chicken-stir-fry