Honey & Chilli Chicken Stir-Fry.

Pam Moloney, this is for you!

Preparing the ingredients in advance is necessary, when the cooking starts it goes fast so it’s best to have everything at hand. For best results, use oil with a high smoking point – oil that can stand a high heat before smoking and burning – vegetable oil or sunflower oil works best.

1 tablespoon of vegetable oil
400g chicken breast fillets, cut into strips
1 red pepper, sliced lengthways
1 yellow pepper, sliced lengthways
6 spring onions, peeled and sliced
1 cm piece of root ginger, finely shredded
125g of rice noodles
50g mange tout diagonally sliced
1 red chilli, deseeded and finely chopped
3 tablespoons of dark soy sauce
2 tablespoons of clear honey

Heat the wok over a medium high heat, add the oil and swirl to ensure the oil coats the wok. Add the chicken and fry for a couple of minutes, stirring constantly. Add the peppers and stir for one minute. Add the spring onions and ginger and continue to stir, at this stage the chicken should be browning. In a separate bowl, place the noodles and cover with boiling water , leaving to soak. Add the mange tout to the wok and stir for another minute. Finally, add the chilli, soy sauce and honey and stir well. Drain the noodles and serve with the stir-fry.

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