Chicken Stir-fry

Quick and easy dinner 


  • 4 chicken fillets thinly sliced
  • 2 tbsp. of groundnut or olive oil
  • 2 garlic cloves thinly sliced
  • A thumb sized piece of ginger peeled and cut into thin matchsticks
  • A red chilli thinly sliced
  • Red onion sliced and vegetables – I used (tenderstem broccoli, carrot batons, small sweetcorn, beansprouts, French beans, peppers thinly sliced) (I sometimes use frozen stir fry vegetables if I’m time poor. It works but does add a lot of liquid to the mix)
  • Coriander leaves and stalks
  • Toasted cashew nuts 100g approx.
  • Noodles – I use wholemeal noodles.


Heat the oil in a wok or a frying pan and stir fry the vegetables – don’t over cook – leave them crisp – a couple of minutes. Then remove from the pan.

Then add the chicken a stir-fry until cooked through about 5-10 minutes depending on how thick your strips are.  Meanwhile cook the noodles according to the packet and refresh in cold water.

Add in the chilli, ginger, garlic and coriander stalks to chicken and stir fry for a minute. Return the vegetables to the pan and cook stir in with the chicken and spices. Add in the noodles and stir through until heated.

Garnish with the coriander leaves and toasted nuts and serve.