Chilli Chicken Stir-Fry

Chilli Chicken Stir-Fry

Ingredients:

2 large skinless chicken breasts, cubed

15ml sunflower oil

1 red chilli, finely sliced

4 spring onions, finely sliced plus extra for garnish

1 red pepper, deseeded and sliced

1 large carrot, peeled and sliced

75g baby sweetcorn, halved

100g button mushrooms, sliced

60ml sweet chilli sauce

75g beansprouts, rinsed

30-50ml water

300g straight-to-wok noodles

Soy sauce to serve

Method:

Heat the oil in a large wok or frying pan. Add the chicken, chilli and spring onions and stir-fry for 2 minutes. Add the pepper, carrot, sweetcorn and mushrooms and stir-fry over high heat for a further 5 minutes.

Add the chilli sauce, beansprouts and water. Simmer for 2 minutes. Toss the noodles into the mixture and heat through for 3-5 minutes, depending on how long the noodles need to cook.

Serve immediately with a dash of soy sauce and a garnish of spring onions.

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