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A veritable explosion of flavors, this dish is prepared in no time. The chicken is already seasoned with five spices to make your job easier. It is a mixture of oriental cuisine combining five flavors: sweet, salty, sour, bitter and spicy. Finally, the sauce is prepared from soy sauces and red peppers.
Ingredients
2 tsp Chinese five-spice powder
1 tbsp honey
1 tbsp Very Lazy Ginger (from supermarkets) or similar, roughly chopped
2 tbsp soy sauce, plus extra to serve
2 free-range chicken breasts, thinly sliced
2 tbsp toasted sesame oil
2 nests Blue Dragon Wholewheat Noodles (from Tesco and other supermarkets)
220g pack Tesco Stir-fry Medley, or similar
Lime wedges to serve
Method
Mix the five-spice, honey, ginger and soy sauce in a bowl. Add the chicken and coat it in the marinade.
Heat 1 tbsp of the oil in a wok over high heat and fry the chicken for 5 minutes until cooked, sticky and golden. Remove and set aside, then wipe the wok.
Meanwhile, cook the noodles according to the packet instructions. Drain and run under cold water to prevent them from sticking, then set aside. Slice the stir-fry veg into matchsticks.
Add the remaining oil to the wok and stir-fry the veg for 1-2 minutes until beginning to wilt. 5. Return the chicken to the pan with the noodles and fry for 30 seconds with a splash of soy sauce. Divide between two bowls and squeeze over a wedge of lime
Ingredients
2 tsp Chinese five-spice powder
1 tbsp honey
1 tbsp Very Lazy Ginger (from supermarkets) or similar, roughly chopped
2 tbsp soy sauce, plus extra to serve
2 free-range chicken breasts, thinly sliced
2 tbsp toasted sesame oil
2 nests Blue Dragon Wholewheat Noodles (from Tesco and other supermarkets)
220g pack Tesco Stir-fry Medley, or similar
Lime wedges to serve
Method
Mix the five-spice, honey, ginger and soy sauce in a bowl. Add the chicken and coat it in the marinade.
Heat 1 tbsp of the oil in a wok over high heat and fry the chicken for 5 minutes until cooked, sticky and golden. Remove and set aside, then wipe the wok.
Meanwhile, cook the noodles according to the packet instructions. Drain and run under cold water to prevent them from sticking, then set aside. Slice the stir-fry veg into matchsticks.
Add the remaining oil to the wok and stir-fry the veg for 1-2 minutes until beginning to wilt. 5. Return the chicken to the pan with the noodles and fry for 30 seconds with a splash of soy sauce. Divide between two bowls and squeeze over a wedge of lime
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