Asian stir-fry veggies with chicken


Servings: 2 
Diet: Non-Veg  
Type: all, Meals

Stir-frying is good for the veggies as it results in tender-crisp vegetables that retain more nutrients than if they were boiled. One of the greatest benefits of stir-frying foods is that it uses very little oil.


Ingredients

1⁄2 a bunch of fresh coriander

3 cloves of garlic

1 thumb-sized piece of fresh ginger

1 bunch of spring onions

1 fresh red chilli

1 lime

2 carrots

1 head of broccoli

2 chicken breasts

250g noodle of your choice- once we used Maggie noodles too, when out of stock

50g unsalted cashew nuts

vegetable oil

freshly ground black pepper

1–2 tablespoons low-salt soy sauce

1 tablespoon fish sauce/ or, make your own fish sauce: mix some soya, tamarind paste, chilli sauce, some sugar and olive oil together, adjust taste)

Directions:

  1. Pick the coriander leaves and finely slice the stalks, then keep aside for later. Peel and finely slice the garlic, then peel and matchstick the ginger. Trim and finely slice the spring onions, deseed and finely slice the chilli and cut the lime into wedges. Trim, peel and thinly slice the carrots at an angle. Cut the broccoli into small florets, then finely shred the stalk. Cut the chicken into 1cm strips. Cook the noodles according to packet instructions, then drain and refresh under cold water.
  2. Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
  3. Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for a further minute.
  4. Next, add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.
  5. Divide between bowls, sprinkle over the nuts, sliced chilli and the reserved coriander leaves, then serve with the lime wedges for squeezing over.