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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