to make chicken and cabbage stir fry you will need:
- 300g dried noodles
- 2 chicken breasts, cut into chunks
- 2 tbsp cornflour (2 syns)
- 2 tbsp lemon juice
- 2 tbsp low sodium soy sauce
- 1 tsp root ginger, grated
- 500ml chicken stock
- 1 onion, finely chopped
- 2 peppers, cut into strips
- 2 carrots, cut into matchsticks
- 1 cabbage, chopped
- 300g frozen peas, thawed
- 3 spring onions, sliced
- 2 tsp sesame seeds (optional – roughly 2 syns)
Don’t forget, use your mincer for the ginger and then just put your ginger knob right in the freezer.
to make chicken and cabbage stir fry you should:
- cook the noodles according to the instructions, drain and rinse with cold water, and then set aside
- in a large bowl whisk together the chicken stock, soy sauce, lemon juice, ginger and cornflour – make sure there are no lumps
- allow the stock mixture to cool slightly if it is hot (such as if you’ve made it using a stock cube and boiling water) and then add the chicken, and leave to marinade for about 20 minutes
- using a slotted spoon, remove the chicken from the bowl and shake off the excess, but keep the marinade – you’ll need that later
- heat a large pan or a wok over a medium-high heat and add a little oil
- cook the chicken, stirring frequently so it doesn’t catch
- remove the chicken from the pan and set aside
- in the same pan, add a little more oil and fry the onions until softened
- add the peppers and carrots to the pan and continue to stir fry
- add the cabbage and keep stirring, for about 6 minutes until the cabbage starts to wilt
- add the peas to the pan along with the rest of the marinade and the chicken, and stir until the sauce has thickened
- add the noodles to the pan and stir until warmed through
- serve the mixture and add the spring onions to garnish