Chicken Stir-Fry

Serves 2<4 syns per person
1 chicken breast per person, cut into strips (ff)
1x 150g pack Amoy “straight to wok” fine noodles 1.5syn per pack (s)(sff)
1tsp toasted sesame oil 2 syn
1tsp blue dragon oyster oil 1syn
1tsp 5 spice
Dark soy sauce for seasoning
*150g bean sprouts (s)(sff)
*150g white cabbage, cut into strips (s)(sff)
*150g button mushrooms, sliced (s)(sff)
*4 spring onions cut into strips (s)(sff)
*1 carrot, cut into strips (s)(sff)
* Or a stir-fry pack
1tsp toasted sesame oil 2 syn
1tbsp Light soy sauce
1tbsp Rice wine vinegar
Drizzle of “runny honey”
Salt & pepper


Marinade the chicken for at least 1hr, leave, covered, in the fridge.

Spray a wok with Fry Light and cook the chicken strips until cooked and browned, remove from the pan, keep any juices.

Add more Fry Light and cook the veg for 5 mins, return the chicken to the pan, add the other ingredients, including the noodles & juices, cook for another 5 mins until the noodles are cooked.

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