Quick, easy and delicious Asian Inspired Chicken Stir-fry with crispy green beans, red peppers, garlic and ginger sauce is perfect for a better-than-takeout dinner!
2carrotssmall sized or one larger, chopped as sticks
1red pepper
100gsugar peas
2portionsrice noodles
2tbspbutterfor the chicken
2tbspoiluse cooking oil with a high smoke point
black pepperfreshly grinded
Sauce
2tbsphoisinsås
1,5dlJapanese soy
1dlsweet chili
3garlicfreshly grated
2tbspgingerfreshly grated
1red chili, finely choppeddeseeded for milder taste
1piri pirioptional, deseeded for milder taste
1tspsambal oelek
1tbspsesame oil
2lime, juicefreshly pressed
1tbspchicken broth, concentrated
1tbsptomato puree
2spring onionssliced
½potcorianderfor garnish
Instructions
Prepare the ingredients
Start by making the sauce. Combine the liquids, grated ginger and garlic, and chopped spring onions. Mix all together and set aside.
Prepare the chicken and the vegetables by cutting them in stripes.
Cook the noodles, of your choice, according to package instructions. Drain and then cut into desired lengths and set aside.
In a large wok or skillet, heat 1 tablespoon of butter over mid-high heat. Work in small batches! It’s really important not to crowd the pan or the chicken will give off too much liquid too fast and you won’t get crispy brown edges!Season chicken lightly with black pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Remove from the skillet and set aside
Add 2 tablespoons oil to the skillet, and increase heat to high. Add onion, carrots, and bell peppers, and sauté for 5 minutes, or until they reach your desired level of softness. And when they are ready (tender but not soft) then....
Toss it all together into the skillet!Add sugar peas, chicken, noodles and half of the sauce. Stir for a minute or so until heated up. Remove from heat and serve immediately, garnished with your desired toppings.Exceedingly Good Cuisine
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Notes
Avoid undercooked ingredients by stir-frying the chicken and vegetables separately.
Avoid overcooking the vegetables by sauteing them until they’re slightly tender, yet still crisp. That way they won’t become too soft as you continue cooking them with the sauce.
Let the sauce simmer for a good minute or so. It needs time to heat up in the pan.