Spicy chicken stir fry with egg wrap noodles

Spicy chicken stir fry with egg wrap noodles

There are times when I’m not sure what I’m going to make with the ingredients I have in the fridge.  All I knew when I started cooking this dish was that I wanted something spicy to hit my tastebuds.  It was a quick delivery of fire, just the ticket!

Ingredients for 1 serving

267g chicken breast, cut into thin strips
95g babycorn, cut in half
52g peppers, cut into strips
3 whole eggs
3 egg white
6g olive oil
43ml soy sauce
149g broccoli
1 garlic clove, chopped or crushed
1 tsp dried chilli flakes
1 tsp chinese 5 spice seasoning
2-3 tsp water
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Take a small frying pan and put it on a medium heat.
  • Take the pan you’re going to use for the stir fry and pour the oil in.
  • Using a pasty brush dip it into the oil and rub the heated pan with the pastry brush.
  • Whisk the whole eggs with the egg whites along with half of the dried chilli flakes and pour into the frying pan to make a large pancake.
  • Gently cook the egg so that you can see the egg has set, remove from the heat and set aside.
  • Repeat until you have used all of your egg mixture
  • Please note that just using 1 whole egg and 1 egg white I have made an egg wrap using a pan with a 22cm diameter.
  • To cook this dish quickly, you need to have everything chopped and and ready to go.  This next part will take a matter of minutes!
  • Take your frying pan with the oil and put it on the heat.
  • Take the chopped chicken and pop it into a bowl with the soy sauce, garlic, remaining chilli flakes and give everything a good stir.
  • When the oil is really hot, pop everything including any soy sauce into the pan and start to stir fry it.
  • After a couple of minutes the chicken will start to colour and will be almost cooked, so add the peppers, babycorn, broccoli or Chinese cabbage and sprinkle the 5 spice seasoning on top.
  • Add 2-3 tablespoons of water before giving everything a good stir and cover for a minute to steam the vegetables.
  • Remove the lid and let the chicken cook for a further minute before removing it from the heat.
  • Take your egg wraps and roll them up tightly into a sausage shape, and cut into strips approx 1 cm thick.
  • Arrange your stir fry onto one half of your plate and arrange the egg wrap noodles on the other side and go eat!

Notes

  • For anyone following older BC plans baby corn has been approved for use in place of courgettes.
  • For those on 2018 BC plans, baby corn has been approved for used in place of carrots.
  • Chinese cabbage/leaf works really well instead of broccoli.
  • Check out the video showing exactly how to make egg wraps!
  • Please note that just using 1 whole egg and 1 egg white I have made an egg wrap using a pan with a 22cm diameter.
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