Dinner in under 20 minutes.
I know that it wasn’t very long ago that I posted a stir fry recipe but I made this recently and thought I would share.
There is minimal preparation and a very short cooking time for this dish so it makes it ideal as a weeknight dinner. Don’t spend money on a Chinese take away when you can cook this yourself.
If you don’t like 2-minute noodles then use a packet of microwaveable rice as the side dish instead.
Ingredients – serves 4:
- 500g/1 lb chicken tenderloins (or chicken breasts), cut into bite-sized pieces
- 1 tbsp plain flour
- 1/2 tbsp vegetable oil
- 1 medium carrot, finely sliced
- 1 red caspsicum (bell pepper), diced
- 1/4 cup lemon juice (from a bottle is fine)
- 1 garlic clove, crushed
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 cup chicken stock (I used a chicken Oxo stock cube and hot water)
- 1 long red chilli, de-seeded and finely diced
- 2 handfuls sugar snap peas
- 2-minute noodles or microwaveable rice, to serve
- Toss the chicken pieces in the flour. This will help thicken the sauce later.
- Add the oil to a large wok and place over a medium-high heat on the stovetop. Add the chicken pieces and cook for a few minutes, stirring regularly, until the chicken is sealed all over.
- Add the carrot and capsicum (bell pepper) to the pan and stir. Cook for a minute.
- Put the lemon juice, garlic, honey, soy sauce and chicken stock in a jug and whisk to combine. Add to the wok and bring to the simmer. Cook for 2 minutes.
- Add the red chilli and sugar snap peas. Cook for 2 minutes or until the chicken is cooked through.
- Remove from the heat whilst you prepare your noodles or rice. (The sugar snap peas will continue to cook in the hot liquid, but they should still have a nice crunch to them.)
- Serve and enjoy!