Thai Chicken & Noodle Stir Fry – Simply Filling+4WPA – 10 Points Plus

Thai Chicken & Noodle Stir Fry – Serves 2

  • 1/2 Tbsp Honey
  • 1 tsp Brown Sugar
  • 2 tsp Lemon Juice
  • ½ Tbsp Water
  • 1 tsp Soy Sauce
  • 1 tsp Thai 7 Spice Seasoning
  • 100ml Chicken Stock
  • ½ Tbsp Oil
  • 8oz Chicken Breast, cut into thin strips
  • 1 small Onion, thinly sliced
  • 1 Red Pepper, cut into strips
  • ½ tsp garlic Puree
  • 1 tsp Cornstarch blended with a little cold water
  • 4oz Beansprouts
  • 4oz medium Chinese egg noodles, cooked according to package instructions

Thai Chicken 1

In a small bowl mix together honey, sugar, lemon juice, water, soy sauce, 7-spice seasoning and stock. Stir well.

 

Heat oil in medium non-stick pan and add the chicken and onion, stir fry for a few mins until chicken is golden

Heat oil in medium non-stick pan and add the chicken and onion, stir fry for a few mins until chicken is golden

Add red pepper and garlic. Stir fry for a further 2 mins.

Add red pepper and garlic. Stir fry for a further 2 mins.

Add beansprouts and cook for a further 2 mins.

Add beansprouts and cook for a further 2 mins.

Add stock mixture, lower heat and simmer for 2 mins. Add cornstarch mixture and stir to thicken sauce.

Toss cooked Chinese noodles in the stir fry for a few seconds and serve.

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