Spicy chicken stir fry
I went through a phase of cooking a lot of stir frys, and this one sticks in my memory as one of the best. It’s also the first recipe I ever wrote down, ready to publish in the FFFY recipe book.
If you’re cooking for more than two people, I’d suggest frying the chicken in two batches. If you throw in all the chicken at once, the wok tends to cool down and, rather than the chicken frying, all the juices come out and it stews. Not what you want!
For the marinade
- 1tsp chilli flakes
- 2tsp chinese five spice
- 1tsp ground ginger
- 2tsp brown sugar
- 1tbsp honey
- 3tsp groundnut oil
- 2 chicken breasts, cut into small strips
- ½ onion, finely sliced
- 3 spring onions, washed
- ½ carrot, peeled
- 1 pepper, orange, yellow or red
- 2 garlic cloves
- 1 handful broccoli, cut into bite sized pieces
- 1 inch of ginger, finely grated
- 2 150g packets straight to wok noodles
- 2tbsp soy Sauce
- 1 egg
Combine the marinade ingredients together in a large bowl. And the chicken and give it a good stir, making sure it’s well coated. Cover with cling film and leave in the fridge, for at least half an hour.
Finely slice the white part of the spring onion and keep the green part. Chop the remaining spring onion, carrot, pepper and garlic into matchstick sized pieces.
Place a wok on a medium-high heat and add a teaspoon of groundnut oil. When the oil starts to smoke add the chicken and leave for a minute, before giving it a stir. Fry until browned on all sides, and cooked through. Remove the chicken from the wok and keep in a bowl.
Add a little more oil to the wok, add the onion and carrot and stir. After 30 seconds add the garlic and ginger, and stir, before adding the broccoli, peppers and white part of the spring onion. After another 30 seconds, add the remaining green part of the spring onion.
Add the noodles and carefully break up and mix with the vegetables. Add the soy and stir, before returning the chicken to the wok. When everything is nice and hot, crack an egg into a cup and whisk a little, before pouring into the wok and mixing well, making sure it doesn’t catch on the bottom.
Serve in bowls with chopsticks.
Easy stir fry
Carrot, Chicken and Barley Soup
Spicy, Aromatic Braised Lamb Shanks
Signature Dish: Creamy Apple Chicken