Sizzling Summer Stir Fry

Marinade

• 2 skinned and boneless chicken thighs cut into slices
• 1 lime, zest and juice
• ½ chilli finely chopped
• 1cm size of fresh ginger grated
• 1 glove garlic, grated
• Coriander stalks, finely chopped
• Good splash soy sauce
• 1 tbspn Honey
• Salt and pepper
• Sesame seeds
• Chopped coriander for garnish

   

Vegetables

• 1 onion, sliced
• 1 courgette – cut into batons
• 1 carrot – cut into batons
• 1 small red pepper – slices
• Small handful of Mange toute
• Baby sweet corn, cut into 3
• Pak choi, sliced
• 3-4 spring onions, sliced
• ½ chilli - finely sliced
• Handful of bean sprouts
• Slab of egg noodles
• Soy sauce
• Salt and pepper
• Oil for frying
• Extra Ginger
• Water

Let’s Cook

1. Put all the marinade ingredients into a bowl and mix together, then add the chicken pieces and leave to marinade for a couple of hours.
2. Put the noodles into a large bowl and cover with boiling water and allow to soften.
3. Place the cooking tray onto the fire pit; allow to heat up before adding some oil.
4. Fry the chicken pieces in the hot oil, turning them over to seal on all sides (around 5 mins or so) push to one side to continue cooking.
5. Add a little more oil to the tray, and when hot add the vegetables, leaving the pak choi, bean sprouts and coriander until later.
6. Stir fry the vegetables until they are cooked through but still crunchy; if your tray is getting too hot and the vegetables are sticking, add a little water; this will create steam and help with the cooking process without the need to add more oil.
7. Grate a little ginger over the vegetables and chilli flakes if desired.
8. Add the remaining ingredients and bring the chicken into the vegetables, stirring them together.
9. Drain the noodles and add these to the vegetables and chicken.
10. Finally pour over the remaining marinade, stir again to combine, check for seasoning adding pepper and soy sauce if needed.
11. Serve into bowls and garnish with chopped coriander and sesame seeds. Enjoy!