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.
|2 Tbsp||Soy sauce|
|1 Tbsp||Sesame oil|
|2||Limes, freshly squeezed and ginely grated rind|
|1 large||Red chilli, finely chopped|
|¼ cup||Fresh coriander, finely chopped|
|1 Tbsp||Sunflower oil|
|2||Red capsicums, sliced|
|2 bunches||Bok choy, leaves separated|
|2||Chicken breasts, cooked and sliced|
|3||Spring onions, finely chopped|
|280 g||Egg noodles, cooked according to packet instructions|
- 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.