Stir-fried Chicken & Ginger

Serves about 4

Ingredients

• 6 scallions
• 1 inch piece of fresh ginger, peeled
• 4 carrots, peeled
• 1 red pepper, cored and deseeded
• 1 yellow pepper, cored and deseeded
• 350 grams, skinless, boneless chicken breast (1-2 pieces)
• 250 grams dried medium Chinese egg noodles, or substitute spaghetti pasta
• 3 tablespoons sunflower oil
• 2 tablespoons Chinese rice wine or dry sherry or white wine vinegar
• 4 tablespoons dark soy sauce
• 1 teaspoon of sesame oil
• fresh cilantro leaves, for garnish

Method

1. Slice the scallions on the diagonal into short lengths. Cut the fresh ginger into matchsticks. Cut the carrots and peppers into thin strips. Chop the chicken into small pieces.
2. Make the noodles per package instructions and set aside.
3. Put a wok or frying pan over high heat for about 1-2 minutes until very hot. Add the oil.
4. Add the chopped chicken to the pan and cook through, about 3-5 minutes. Remove from pan.
5. Add the scallions and ginger in to the hot oil. Stir vigorously for about 1 minute.
6. Add the carrots and peppers, cooking the same way for about 1-2 minutes, mixing all together.
7. Add the chicken back to the vegetable mixture.
8. Pour in the rice wine, sherry, or white wine vinegar, allowing it to bubble briefly. Add in the soy sauce and sesame oil.
9. Add the noodles to the pan, and toss to mix. Season to taste, adding more soy sauce or salt and pepper as needed.
10. Serve immediately, garnish with cilantro.

This recipe has been based on a recipe from Mary Berry's book Mary Berry Cookery Course and modified based on available ingredients for our own use.