1½ tbsp olive oil
1 tbsp plain flour
1 tsp garlic granules
1 tsp crushed chillies or chilli powder
250g Tesco British Chicken Breast Fillets, sliced into 1cm thick strips
320g pack Chinese-inspired stir-fry mix
180g pack katsu curry sauce
300g pack fresh egg noodles
2 tsp honey
1 tbsp soy sauce
Finishing touches (optional)
finely sliced red chilli, finely sliced spring onions, chopped fresh coriander, lime wedges
Heat the oil in a wok or large frying pan over a medium-high heat. In a large bowl, mix the flour, garlic and chilli together. Add the chicken to the bowl and stir to coat. Add to the wok and stir-fry for 4-6 mins, until browned all over, cooked through and starting to crisp up.2.
Add the vegetable mix and stir-fry cook for 4 mins, then stir through the curry sauce. Add the noodles and stir through until everything is hot.3.
To serve, mix the honey and the soy sauce together, then drizzle over the stir-fry mix and season to taste. Top with sliced chilli, spring onion and chopped coriander with lime wedges to squeeze over, if you like.
A squeeze of fresh lime really helps bring all the flavours alive.
Finest New Zealand Marlborough Sauvignon Blanc
Takes 20 mins
Each serving contains
of the reference intake