This dish is quick and easy to prepare. Making your own sauce means that you are not reliant on the limited range of stir fry sauces available in the shops and it gives you greater control of the ingredients.
Ingredients (serves 4 – 5)
600g chicken breast, diced into bite-sized pieces
200g Sugar snaps
300g Buckwheat noodles
175g baby corn
Olive oil spray
20g sesame seeds
1 clove garlic, crushed and finely chopped
1 tbsp rice vinegar
1 tbsp cider vinegar
½ tsp chilli flakes
1 thumb sized piece of ginger
2 tbsp peanut butter
250ml of water
1 tbsp of soy sauce
1. Cook the chicken in a non-stick frying pan until cooked through.
2. Meanwhile in a food processor or using a whisk mix the ingredients for the sauce. Add the sauce to the pan and cook for a further minute.
3. Cook the noodles in boiling water as per the packet instructions. For the last 2 minutes of cooking add the sugar snaps and baby corn.
4. Drain the noodles and vegetables and serve with the chicken and sauce. Sprinkle with sesame seeds.
Nutritional content: per serving
Calories 566 Kcal
Total fat 12.8g
– Saturated fat 2.3g
– Polyunsaturated fat 4.2g
– Monounsaturated fat 5.5g
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