1 h
cooking time
Easy
4
Servings
Preparation
- To make the dressing put all the ingredients in a small saucepan and heat gently, then keep warm.
- Cook the French beans and peas in a pan of boiling salted water for two minutes. Drain and refresh in cold water to stop them cooking further. Drain well and set aside.
- Heat a large non-stick frying pan or wok over a medium/high heat. Add the oil and when hot add the chicken strips. Stir fry for four minutes then add the garlic and ginger and continue frying for a further thirty seconds.
- Then add the French beans, noodles and the rest of the vegetables apart from the peas and cook for a further 2 minutes or until the vegetables have wilted.
- Then add the peas and the coriander and mint and mix in well. Turn off the heat and stir in the dressing, season with sea salt and black pepper. Serve at once.
Ingredients
Product Ingredients
Ingredients List
Dressing:
1
tablespoon
vegetable oil
2
tablespoons
sweet chilli sauce
1
tablespoon
dark soy sauce
Juice of 2 limes
120
g
French beans
1
tablespoon
vegetable oil
500
g
chicken breasts cut into strips
2
cloves of garlic, peeled and finely chopped
1
tablespoon
fresh ginger, peeled and chopped
150
g
fine rice noodles cooked
1
red pepper de-seeded and cut into thin strips
100
g
carrots peeled and cut into fine strips
2
good handfuls of fresh beansprouts
300
g
frozen peas
1
small handful of fresh coriander chopped
12
fresh mint leaves sliced
Sea salt and black pepper
