Honey and Chilli Stir Fry
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Honey and Chilli Stir Fry

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Serves 3

A Delicously easy after work meal full of aroma and taste

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  • 2 tbsp Peanut oil
  • 400g Chicken, cut into bit size pieces or strips
  • 3 Table spoons Honey
  • 2 Green or red chilli's- deseeded (these can be left out if you don't like any spice)
  • 1 tsp Ground ginger
  • 3 Garlic cloves (crushed)
  • 2 Heaped teaspoons of smooth or crunchy peanut butter
  • Pinch of Salt
  • 1 tsp Black pepper
  • 300g Vegetable Stir Fry Basics (Sainsburys)
  • OR: 3 handfulls Bean Sprouts
  • 1 Handful shredded cabbage
  • 2 Chopped or corsely grated carrot
  • 1 Handfull of mange tout
  • 6 Baby corns broken in two
  • 1tsp Mace
  • 1tsp Corriander (dried is fine)
  • 3 tbs Dark soy sauce
  • 1 tbsp Light soy sauce
  • 3 nests egg noodles


    1. Maranade the chicken with the honey, chillis, ginger, garlic, penut butter, salt and pepper. Ideally this should be left in the fridge for around 10 mins.
    2. After maranading, heat the oil in a large wok and add the chicken, cooking on a medium heat until there is no pink left. While the chicken is cooking, heat a large pan of water until boiling.
    3. Thrown in the vegetables along with the mace, corriander and dark soy sauce.
    4. While the vegetables are cooking in the wok, put the noodles into the boiling water and boil for 4 mintues.
    5. Drain the noodles and add to the wok with the light soy sauce, turning up to a high heat for 1 mintue. Serve.
    6. As a tasty extra, try spinkling over chopped peanuts or some fresh corriander.

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