Easy chicken and beansprout stir fry with rice noodles

I often find the idea of a stir fry much more appealing than the stir fry itself – they can be bland or over salted, with chemically tasting sauces. This recipe eschews the need for packet sauce and the use of more beansprouts than noodles means it’s fairly healthy too.


Serves 2

1 chicken breast
1 green pepper
1 white onion
5-6 spring onions
50g mangetout
1 small tin water chestnuts
1/2 pack fresh beansprouts

For the sauce
2-3 tablespoons dark soy sauce
1 clove garlic
1 inch or so piece of ginger
1/2 teaspoon cornflour
50ml cold water
1 tsp Chinese five spice
Crushed chillies, to taste

Sesame oil, for frying


1. If you have the time, marinade the chicken in the garlic and soy sauce for a few hours. Finely chop the chicken garlic, ginger and vegetables and heat up your pan with the sesame oil.

2. Add the garlic and ginger to the pan and soften briefly before adding the chicken. Ensure the chicken is whitened and then add in the vegetables, starting with the onions and peppers and adding the mangetout, mushrooms, water chestnuts and beansprouts last.

3. I like to use the Amoy straight to wok rice noodles, but you can use anything you like. Cook according to packet instructions and add to the chicken and vegetables. I like to use half a block of noodles in this recipe so that it’s not too carbsy, but use as much as you’d like.

4. Mix together the cornflour, cold water and soy. Add the Chinese five spice and chilli. Pour into the pan and reduce the heat. Stir until thickened and add any more water or soy sauce if necessary. Serve and enjoy!

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