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Chicken

Chicken Or Tofu Stir Fry
February 20 2007

Serves 2

Ingredients

• 1 chicken breast (take off the skin) or tofu
• 2 small carrots
• 110g/4oz broccoli florets
• 1 red onion
• 1 chilli, chopped finely
• 1 dspn soy sauce
• 3 mushrooms
• 1 garlic clove (crushed)
• 1 small leek
• 1 tspn olive oil
• 120g/5oz medium egg noodles (cooked according to packet instructions

Method

1. Cut the chicken into thin strips, and cut the carrots, broccoli, onion, mushrooms and leek into similar sized pieces.

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2. Boil a kettle of water ready for the noodles.
3. Preheat a wok and add the olive oil.
4. Add the crushed garlic (remember a clove is one segment), onion and chilli and fry for one minute, stir regularly throughout the cooking.
5. Add the chicken and fry until slightly brown
6. Put the boiling water into a large pan and cook the noodles.
7. Add the carrots leek mushrooms and broccoli to the wok and fry for around 2 to 3 minutes.
8. Add the soy sauce and stir well Serve with the cooked noodles in large bowls.

One portion can be covered in cling film and saved for the following day. Place in fridge when cold. Re-heat in microwave for 3 to 4 minutes until piping hot.

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