Succulent chicken stir-fry recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
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succulent chicken noodles 1
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Customer recipe by Sarah Cooper
Added 84 months ago

To make the stir-fry sauce whisk together the orange juice, soy sauce, sunflower oil, sesame oil and honey in a small bowl, then set aside.

Bring a large pan of water to the boil, ready for the noodles.

Place a wok on a high heat and add the stir fry sauce to it. When the sauce is hot, add the peppers, carrots and chicken and stir-fry until the chicken is golden and cooked through. Add the baby corn and snap peas to the wok and continue to stir fry for 2-3 minutes more.

While the stir fry is finishing, place the noodles in the boiling water and cook according to the packet instructions.

Drain noodles and serve with stir-fry. Delicious!!

Tip

When preparing the vegetables and chicken, ensure that they are cut into evenly-sized pieces, as shown above.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 60g (2oz) baby corn
  • 60g (2oz) sugar-snap peas
  • 2 carrots, peeled and sliced into matchsticks
  • 400g (13oz) chicken breast, cut into bite-sized pieces
  • 2tbsp fresh orange juice
  • 2tbsp soy sauce
  • 4tbsp sunflower oil
  • 2tsp sesame oil
  • 2tsp honey
  • 4 rafts egg noodles
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