CHICKEN AND VEGETABLE STIRFRY

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves 4-6

Ingredients

250 g dried thin egg noodles

Canola or olive oil

500 g or two skinless chicken breast fillets, cut into thin strips

2 teaspoons minced ginger

1 teaspoon minced garlic

1 small onion, chopped

1 red and 1 green capsicum, thinly sliced

250 g snow peas, halved

60 ml (¼ cup) plum sauce

2 tablespoons sweet chilli sauce

80 ml (1/3 cup) chicken stock

Directions

Cook the noodles in a large pan of boiling water for 5 minutes or until tender. Drain well then toss with a little oil to prevent them sticking. Set aside. Spray a nonstick wok or frying pan with oil and heat. Cook the chicken in 2 or 3 batches over high heat for 2-3 minutes or until browned. Set the cooked chicken aside. Reheat the wok, add the ginger, garlic and the onion and stirfry for 2 minutes or until soft. Add the capsicum and snow peas and stirfry for about 3 minutes or until tender but still crisp. Add the sauces and stock and bring to the boil. Add the noodles and toss to warm through. Return the chicken to the pan and reheat. Serve immediately.