This colourful stir-fry cleverly amps up a ready-made sauce with kid-friendly flavours. Toss any extra veggies you’ve got into the pan with your chicken and noodles to soak up the yumminess from the sauce.
of your reference intake. Typical energy values per 100g: 502kj/120kcal
Cook: 15 Mins
Serves: 5
Ingredients
2cm chunk Asda Sweet & Warming Ginger
1 ½ Asda Sweet & Juicy Medium Orange, ¼ zested and all juiced
1 tbsp sesame oil
170g pack Asda Sweet Chilli Stir Fry Sauce
2 tsp vegetable oil
650g chicken mini fillets, halved
160g pack Asda Tender & Crisp Mangetout
3 medium carrots (about 300g peeled), then peeled into ribbons with a swivel peeler
600g pack Asda Soft & Savoury Free Range Egg Noodles
2 tsp sesame seeds, to serve (optional)
Method
If you have a good blender, roughly chop the ginger then blend with the orange zest and juice, sesame oil and sweet chilli stir fry sauce until smooth. If you don’t own one, simply peel and finely grate the ginger before combining with the other ingredients in a jug.
Heat the vegetable oil in a wok or large, non-stick frying. Add the chicken mini fillets and fry over a high heat for about 5 mins, stirring occasionally until the chicken is golden brown all over.
Pour in the sauce, then stir in the mangetout and simmer for 2 mins. Scatter the carrot ribbons over the surface, do not stir in but continue simmering the sauce for another min.
Microwave the noodles following the pack instructions. Use tongs to gently toss everything together, in the pan if room, or tip everything into a roasting tin and combine in there. Pile noodles onto plates, scatter over some sesame seeds if using, and eat straightaway.
