thumb-size piece fresh root ginger Ginger jin-jer Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
reduced-salt soy sauce Soy sauce soy sor-s An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
onions Spring onion sp-ring un-yun Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
a 400g bag beansprouts Beansprouts been sp-rowts The two most common beansprouts are the green-capped mung bean …
or 2 small chicken breasts
medium egg noodles
sunflower oil Sunflower oilA variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.
a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.
a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.
everything prepared, you can now start cooking. Heat the wok – it’s hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.
the sauce into the wok and stir well until bubbling.
the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls – an easy way is to use tongs.
Add the chicken and stir to coat in the dressing. Ingredients4 tbsp light soy sauce1 level tbsp hot chilli sauce2 tsp Chinese rice vinegar or white wine vinegar4 garlic cloves, peeled and crushed2cm piece root ginger, peeled and finely grated1 tsp Chinese five-spice powder3 large skinless chicken breast fillets, thinly sliced 200g dried medium or thin egg noodlesLow calorie cooking spray200g mangetout, halved lengthways225g can water chestnuts, drained225g can bamboo shoots, drained1 red pepper, deseeded and thinly sliced8 spring onions, sliced diagonally1 level tbsp sweet chilli sauce4 tbsp dark soy sauceThinly sliced red chillies, to serve (optional)MethodPlace the light soy sauce in a large bowl and stir in the hot chilli sauce, vinegar, garlic, ginger and five spice powder. Spray a large wok or frying pan with low calorie cooking spray, add the chicken mixture and stir-fry over a high heat for 4-5 minutes until lightly browned. 3 large skinless chicken breast fillets
Mix well, then lightly dust the chicken strips with the cornflour. 300g skinless chicken breasts, sliced into strips. 2) Place the chicken strips in a bowl and season with the dark soy sauce, five-spice powder and chilli sauce (if using). 3) Heat a wok over a high heat until it starts to smoke and add the groundnut oil, then add the chicken pieces and stir-fry for 3-4 minutes or until the chicken is cooked through and golden. 300g skinless chicken breasts
Check that the chicken is cooked, then serve. 3 boneless, skinless chicken breasts (each about 150g), thinly sliced. Stir-fry the chicken in the oil over a high heat for 2-3 minutes until it's beginning to brown