Speedy chicken stir-fry
If you're short on time, this quick and delicious stir-fry is the perfect solution for a mid-week meal.
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|1 tbsp||Sesame oil|
|2 tbsp||Soy sauce|
|¼ cup||Fresh coriander|
|1 tbsp||Sunflower oil|
|2 bunches||Baby bok choy|
|280 g||Egg noodles|
- For the dressing, mix the sesame oil, soy sauce, lime zest and juice of 2 limes , honey and chilli together and leave to infuse for 10 minutes.
- Heat the oil in a wok, add the red capsicum and stir-fry for a few minutes. Add the bok choy and chicken and cook for a further 2 minutes.
- Add the finely chopped spring onions, noodles and half the dressing and stir-fry for a few more minutes until piping hot. Toss through chopped fresh coriander.
- Spoon into bowls and serve with the remaining dressing on the side.