Everyone has their favourite additions to a basic chicken stir-fry – feel free to adapt the recipe to include yours.
1 tbsp olive oil
1 garlic clove, chopped
2 chicken thighs, thinly sliced
½ red pepper, seeds removed, thinly sliced
1 tbsp soy sauce
30g/1oz mangetout, green beans or sugar snap peas
100ml/3½fl oz chicken stock
1 nest of egg noodles, cooked according to the packet instructions
Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes.
Stir in the soy sauce, mangetout and chicken stock. Continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is cooked through. Add in the cooked noodles and stir to combine.