Chilli Chicken Stir Fry
Serves:
4
Difficulty:
Easy
Ready in:
30 minutes
- 320g chicken thigh, cut into strips
- 2 red peppers, deseeded and sliced
- 2 carrots, peeled and shaved into ribbons
- 4 spring onions, cut into 2cm pieces
- 2 bok choi, shredded lengthways
- 1-2 tbsp siracha hot chilli sauce
- 2 tsp cornflour
- 1 tbsp dark soy sauce
- 3 tbsp water
- 1 tbsp olive or rapeseed oil
- 200g wholewheat noodles, cooked
- In a small pan combine the siracha chilli sauce, cornflour, soy sauce and water together. Bring to a simmer and cook for a minute. Leave to cool.
- Heat the oil in a wok then add the chicken and stir fry for about 5 minutes. Add the peppers and carrots, stir fry for a few more minutes.
- Add the spring onions and bok choi, stir fry for a further minute then add the sauce and the cooked noodles. Stir well to combine and serve in a warm bowl.
Serve with brown rice instead of the noodles, and garnish with sliced red chillies for more heat!
