Chicken Stir-Fry

Serves 2

<4 syns per person


1 chicken breast per person, cut into strips (ff)

1x 150g pack Amoy “straight to wok” fine noodles 1.5syn per pack (s)(sff)

1tsp toasted sesame oil 2 syn

1tsp blue dragon oyster oil 1syn

1tsp 5 spice

Dark soy sauce for seasoning

*150g bean sprouts (s)(sff)

*150g white cabbage, cut into strips (s)(sff)

*150g button mushrooms, sliced (s)(sff)

*4 spring onions cut into strips (s)(sff)

*1 carrot, cut into strips (s)(sff)

* Or a stir-fry pack


1tsp toasted sesame oil 2 syn

1tbsp Light soy sauce

1tbsp Rice wine vinegar

Drizzle of “runny honey”

Salt & pepper


Marinade the chicken for at least 1hr, leave, covered, in the fridge.

Spray a wok with Fry Light and cook the chicken strips until cooked and browned, remove from the pan, keep any juices.

Add more Fry Light and cook the veg for 5 mins, return the chicken to the pan,

add the other ingredients, including the noodles & juices, cook for another 5 mins until the noodles are cooked.