This fragrant dish made with garlic and ginger is a great way to introduce kids to different flavours. They will love it even more if they get to help with the cooking too!
Equipment: large bowl, sharp knife, large wok, kitchen paper, wooden spatula or tongs.
In a large bowl, mix together the cornflour and 1 tsp soy sauce. Add the chicken and toss until well coated. Set aside while you prepare the veg.
Place a large wok over a high heat. When the wok is hot, add 1 tbsp of oil and swirl around the pan. Use kitchen paper to pat the chicken fillets dry and then add to the wok.
Use a wooden spatula or a pair of tongs to keep the chicken moving around the wok, until it is cooked through and no pink meat remains, about 5 minutes. Remove from the wok and set aside.
Pour the remaining oil into the wok and swirl around, as before. Add the red pepper and cook for a minute. Add the mangetout and cook for 2 minutes more until just tender, stirring all the time. Add the spring onion whites and the beansprouts and cook for another minute. Stir in the garlic and ginger and stir-fry for 30 seconds.
Add the noodles to the wok, along with the chicken, and then pour the remaining soy sauce in, along with a splash of water, if needed and cook, stirring often, until the noodles and the chicken are heated through. Sprinkle over the spring onion greens and serve straightaway.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.