Honey Ginger Chicken with Vegetables and Noodles (Serves 4)
3 large chicken fillets, sliced into bite sized pieces
2 tbsp honey
2 tbsp soy sauce
2cm ( ¾ inch) fresh ginger, grated (or 1 ball of stem ginger from jar, chopped)
1-2 tbsp sunflower oil
1 large onion, chopped
1 red pepper, sliced
1 yellow pepper sliced
150g sugar snap peas
Sea salt and freshly ground black pepper
1 pkt of medium noodles
First place prepared chicken in a bowl and add the soy, honey and ginger and gently mix and leave to marinate while preparing the vegetables.
Heat a wok and then add the sunflower oil and toss in the onions and cook for 2 minutes. Drain the marinade from the chicken into another small bowl for later and add the drained chicken to the onions and cook for 5 minutes.
Mean while place a large saucepan of boiling water on the hob and place your noodles into the water and season well with sea salt. Bring back to the boil and then simmer for 4 minutes.
When the chicken no longer looks pink and is mostly cooked, add the prepared vegetables and stir-fry for 2 two minutes, then add the marinade and toss for another minute.
Drain the noodles when cooked and toss through the stir-fry and then serve. This very quick dish looks very colourful and tastes delicious.
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