CHINESE STYLE CHICEN STIRFRY
(recipe serves two)

Quarter Pack of Egg Noodles
1 x Chicken Breast – de-boned and skinned
50 ml lemon juice
20 ml olive oil
freshly chopped parsley

1 x Onion
1 x Small Red Cabbage
1 x Carrot
1 x Red Pepper
1 packet of mange tout
10 ml freshly crushed garlic
80 ml Sesame Oil
20 ml Soy Sauce
20 ml Fish Sauce
5 ml Honey
30 ml Rice Wine Vinegar
5 ml fresh Ginger Grated

Cook Egg noodles and keep separate.
Slice Chicken breast into thin strips and marinated with lemon juice parsley & olive oil for
10 – 15 minutes
Slice all veggies in thin even size strips.
Bring a wok (or large frying pan) to a medium heat and add the sesame oil
Add the veggies and stir fry for 1 – 2 minutes
Now add in the garlic, soy, fish sauce, rice wine vinegar, honey and fresh ginger
Fry well and make sure that all the veggies are coated with the flavours added.
Veggies must be lightly cooked but still be crunchy.
Remove the veggies from the wok – and return to the heat.
Add some more sesame oil – and add in the chicken .
Fry quickly until just cooked through and add back in the veggies.
Fry for 1-2 more minutes. Making sure you mixing all the veggies and chicken well together.
Add in the cooked egg noodles and serve in bowls with lots of freshly chopped coriander or springonions.


TIPS
If allergic to sesame – substitute sesame oil with, extra virgin olive or grape seed oil.
Its not necessary to mix the noodles through with the chicken mixture – and the chicken can be served ontop of the noodles.
Substitute Chinese noodles with paperdelle pasta or jasmine rice.
Substitute chicken with duck breast, beef strips.