You can never go wrong with a good stir-fry,
especially if you take the short cut
and keep the frozen packet of veggies in your freezer.
This is a life saver and my go to recipe
which is super easy to make.
- INGREDIENTS -
1/2 kg Chicken Fillets - thin strips
1 Tb Freshly Crushed Garlic
1 Tb Red Chili Paste
1 Tb Peri-Peri Sauce
1 Tb Robertson's Chicken Spice
1 tsp Fish Sauce
Salt To Taste
2 tsp Red Chili Powder
1 Packet Hawaiian Stir-fry
1 small packet of Sweet Snap Peas
1 Tb Freshly Crushed Garlic
1 Tb Peri Peri Sauce
4 Tb Soy Sauce
Pre Cooked Egg Noodles
1/2 cup chopped Cashews
Sesame Seeds and Spring Onions
- METHOD -
- Marinate your chicken strips in the crushed garlic, red chili paste, peri-peri sauce, chicken spice, fish sauce, salt and red chili powder.
- In a wok heat up a 3 Tb of olive oil add the garlic and peri peri sauce.
- Once heated, add your packet stir-fry vegetables, the sweet snap peas and toss.
- Leave to cook till tender.
- Remove the stir-fry and add in your chicken with some water and cook on a medium heat with some water.
- When close to fully cooked combine your stir-fried vegetables with the chicken.
- Add in your soy sauce, egg noodles, chopped cashews and toss will together.
- Leave on a low heat to cook for around 5 - 10 minutes.
- Before serving, garnish with some chopped spring onions and sesame seeds.
I hope you enjoyed this recipe,
on a look for other recipes you can easily search for them on the home screen.
Here is my last shared pasta inspired recipe,
it is quick to whip up and very filling,
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