Everyone has their favourite mid-week stir fry recipe because, well….. let’s face it, throwing veg and noodles into a pan and adding some sauce is a quick and easy dinner option. However, some stir fry’s offer a whole lot more, but that does not necessarily mean they are tricker to produce.
We are not claiming this to be an authentic Thai dish, but it is a delicious, foolproof chicken stir fry. Infused with zingy ginger, topped with caramelised cashews and combined with loads of colourful vegetables it has become one of the most loved dishes at Saseka Tented Camp. So, either replace your usual go-to recipe or add this to your repertoire. Either way, you will be seriously glad you did.
- 100 ml canola oil
- 1 kg chicken breasts, cut into strips
- 2 red peppers, thinly sliced
- 2 yellow peppers, thinly sliced
- 1 green pepper, thinly sliced
- 2 garlic cloves, peeled and crushed
- 50 g ginger, beeld and grated
- 100 ml soya sauce
- 50 ml sweet chilli sauce
- 50 ml fish sauce
- 10 ml Worcester sauce
- 1 tsp vegetable stock powder
- salt and pepper to taste
- 500 g noodles, cooked according to instructions
- handful chopped parsley or coriander
- handful chopped spring onions
- 100 g cashew nuts, tossed in maple syrup
Heat 50ml of the oil in a pan and stir fry the chicken breasts until cooked through. Remove from the heat and set aside.
In a large pan heat the remaining oil and fry the peppers, garlic and ginger, then add the chicken.
Sir fry all these ingredients together and then add the sauces and stock powder. Check seasoning and adjust to personal taste.
Add the noodles to the vegetable and chicken dish and stir fry for 2 minutes. Remove from the heat.
Arrange on a platter, top with herbs, spring onions and cashew nuts. Serve and enjoy.