Two speedy chicken stir-fry recipes for quick dinners

Now that winter is pretty much here in full swing, salads are making way for warmer meals. These delicious chicken stir-fry recipes are very quick to prepare, and if you don’t have some of the ingredients, a quick Google search, for alternatives will ensure that you don’t have to drive to the shops.

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Two quick and easy stir-fry recipes for dinner

Chicken and Mango stir fry

Ingredients

• 1 bunch spring onions
• A small nugget of root ginger
• 1 garlic clove
• 1 ripe mango
• 450g boneless skinless chicken breast
• 4 tbsp vegetable oil
• 350g bag fresh stir-fry vegetables
• 3 tbsp soy sauce
• 1 tbsp sweet chillie sauce
• Rice, or noodles to serve

Method

1. Trim the roots and tops off the spring onions and slice diagonally.
2. Peel and grate the ginger and crush or finely chop the garlic.
3. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes.
4. Slice the chicken into thin strips.
5. Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate.
6. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.
7. Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.

*This recipe was found on www.bbcgoodfood.com.

Sticky lemon and chilli chicken stir fry noodles

Ingredients

• 100g thread egg noodles
• 2 skinless chicken breasts, cut into strips
• 1 teaspoon cornflour
• Oil
• 4 spring onions, shredded
• 50g mange tout, shredded
• 1 red pepper, sliced
• 2 tablespoon soy sauce
• 1 lemon, juiced
• 1 tablespoon honey
• 2 tablespoon sweet chilli sauce

Method

1. Cook the noodles following the pack instructions.
2. Toss the chicken with the cornflour and some seasoning.
3. Heat 1 tbsp oil in a non-stick wok or large frying pan and stir-fry the chicken until golden. Scoop the chicken out, then add the veg to the pan, keeping back some spring onion, and toss for a couple of minutes.
4. Add back the chicken and the lemon, honey and chilli sauce, plus a splash of water, and bubble for a few minutes until you have a sauce.
5. Toss with the noodles and sprinkle over the remaining spring onion to serve.

*This recipe was found on www.olivemagazine.com.

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