Like me, I am sure you have days when the last thing you feel like doing is cooking – well this is a great recipe for days like that. It is very tasty and packed with veggies, so super healthy as well!
The most time consuming part of this recipe is the preparation but once that is done, cooking takes no time at all. You can also cook the pasta or noodles ahead of time, which makes this a perfect mid-week dinner!
- 500-800g Skinless Chicken Breasts ( Amount dependant on how hungry the troops are)
- 2 Red Peppers
- 4 Medium Sized Carrots
- 150g Baby Marrow (Courgettes)
- 150g Sugar Snap Peas
- 200g Button Mushrooms
- 2 Fresh Limes (Juiced)
- Fresh Ginger
- 1-2 Fresh Chilli’s or 1-2 tsp. chilli paste ( Depending how hot you would like it)
- 3 Cloves Garlic
- ½ Cup Sweet Indonesian Soy Sauce
- ½ Cup Sweet Chilli Sauce
- Chinese 5 Spice
- 250g Dry Pasta (I use Barilla Spaghettini or you can use Chinese Egg Noodles)
- 2 Tbspn.Vegetable or ground nut oil
Prepare all your veggies first – I like to julienne (thinly slice): the red pepper, baby marrow and carrots. I leave the sugar snap peas whole and slice the mushrooms. A tip for those of you that have “little sprouts” that do not eat cooked veggies, just set aside some of the raw veggies, for them to eat with their chicken and noodles.
Once you have prepped the veggies you can thinly slice your chicken breasts, into 5cm long strips and dust them with the Chinese 5 Spice.
Before you start cooking the stir-fry, put a pot of water on to boil, once boiling add your pasta and cook for the recommend cooking time. Most dry pasta takes a maximum of 7 minutes to cook. When cooked, I like to pour, a dash, of olive oil over the pasta to stop it from sticking together – cover and set aside.
Grate a piece of ginger, and then chop the garlic and chilli (if you are using fresh chilli). Heat the oil in a wok and add the ginger, garlic and chilli – stir-fry over a medium heat for a few minutes taking care not to burn it as the garlic will taste bitter. Then add the chicken and stir-fry over a high heat until lightly browned. Remove the chicken from the wok and set aside.
Heat a bit more oil in the wok, over a medium to high heat stir-fry your red pepper and carrots in the wok for 5 minutes. Then add the baby marrows, sweet soy sauce and chilli sauce. Mix through and add the chicken back to the wok, followed by the mushroom and sugar snaps. Stir-fry for another few minutes until the chicken is cooked through, at this point you can add the juice of both limes and adjust the seasoning to taste.
If you prefer your stir-fry to be a bit more saucy then just add a bit more chilli and soya sauce near the end and if you would like to thicken the sauce – dissolve corn starch in 15ml of water and add to the wok.
Something I also like to do is add 200g of washed baby spinach (depending on whether your family like “greens”) which I do right at the end just to wilt the leaves.
Then serve on a bed of pasta. ENJOY!