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Ingredients

  • ½ tbsp vegetable oil
  • 2 skinless chicken breasts, sliced
  • 200g green beans, trimmed and halved crosswise
  • thumb-sized piece of ginger, peeled and cut into matchsticks
  • 2 garlic cloves, sliced
  • 1 ball stem ginger, finely sliced, plus 1 tsp syrup from the jar
  • 1 tsp cornflour, mixed with 1 tbsp water
  • 1 tsp dark soy sauce, plus extra to serve (optional)
  • 2 tsp rice vinegar
  • 200g cooked egg noodles

Method

  • STEP 1

    Heat the oil in a wok over a high heat and stir-fry the chicken for 5 mins. Add the green beans and stir-fry for 4-5 mins more until the green beans are just tender, and the chicken is just cooked through.

  • STEP 2

    Stir in the fresh ginger and garlic, and stir-fry for 2 mins, then add the stem ginger and syrup, the cornflour mix, soy sauce and vinegar. Stir-fry for 1 min, then toss in the noodles. Cook until everything is hot and the sauce coats the noodles. Drizzle with more soy, if you like, and serve.

Recipe from Good Food magazine, July 2020

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A star rating of 3.8 out of 5.32 ratings
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