Easy Homemade Chicken Stir Fry

This easy Homemade Chicken Stir Fry ticks all the boxes – it’s quick, easy, healthy and, of course DELICIOUS! It can be on your table in just 15 minutes and is made using my Homemade Stir Fry Sauce.

📝 Ingredients

• 225 g medium egg noodles ((I use 4 nests of Sharwood’s medium egg noodles))
• 1 tablespoon sesame oil
• 2 tablespoons wok oil ((or rapeseed oil, or coconut oil))
• 4 small chicken breasts (diced)
• 3 large chestnut mushrooms (sliced)
• 10 florets tenderstem broccoli (broccolini) (cut in half lengthways)
• 10 baby corns (cut in half lengthways)
• 1 red pepper (deseeded and sliced finely)
• 2 small carrots (peeled and cut into matchsticks)
• 3 spring onions (finely sliced (plus extra for garnish - optional))
• 1 handful mangetouts
• 1 quantity homemade stir fry sauce ((or stir fry sauce of choice))

👨‍🍳 Instructions

1. 1Cook the noodles as per packet instructions, taking care to separate the noodles well during cooking.
2. 2When almost done, drain and tip back into the saucepan. Add the sesame oil and stir well to coat the noodles. Set aside until needed.
3. 3Meanwhile, place your wok over a high heat and add 1 tablespoon of wok oil. When smoking hot add in the chicken and stir fry for 3-4 minutes until browned and completely cooked all the way through.
4. 4Tip the chicken and any juices onto a plate and return the wok to the heat. Add the remaining 1 tablespoon of wok oil.
5. 5Put the mushrooms, broccoli and baby corn into the wok and stir fry over a high heat for 1 minute. Add the red pepper and carrots and stir fry for 1 more minute. Finally add the spring onions and mangetouts and stir fry for 1 final minute.
6. 6Add in the stir fry sauce and chicken and cook for 30 seconds, then add in the cooked noodles and mix everything together thoroughly. (I find tongs really help here).
7. 7Serve immediately – garnished with extra spring onions, if you like!