Lime and Ginger Chicken Stir Fry

I have to admit, I’ve never really made a stir fry before. I am just not a big fan of noodles, in general. But of course, noodles are my boyfriend’s favourite thing ever. I have combined a regular stir fry with another recipe I love for lime and ginger chicken, and it turned out deliciously. The flavours are complimentary, and it is packed full of my favourite veggies! Note, I did not add beansprouts because they are totally pointless and gross, but feel free to mix and match with the vegetables of your choice. Mushrooms, sugar snap peas, baby corn.. all solid options.

If you have a wok, this is the time to break it out. I do not have one, so a non-stick pan has been drafted in instead. Improvisation is a big part of how I cook. Don’t have the exact utensil/ingredient? Improvise and you never know, it might turn out better than the original! If not, eh, lesson learned. There’s a fairly laissez-faire attitude which predominates in my kitchen.

Serves 2-3

Ingredients for the Chicken

• 1 lime, zest and juice
• 1 cm of ginger, grated
• 2-3 chicken breasts, cut into strips
• 1 tbsp soy sauce
• Freshly ground pepper

Ingredients for the stir fry

• 1 chicken stock cube
• 2 nests of noodles
• 100g broccoli, sliced into 1cm thick florets
• 1 tbsp oil
• 1 red onion
• 1 pepper
• 1 cm grated ginger
• 1 garlic clove
• 1 small red chilli, de-seeded
• ½ bunch of spring onions, sliced lengthways
• 2 tsp sesame oil
• 1 tbsp soy sauce
• Sprinkle of sesame seeds, to finish

Method

Begin by preparing the chicken. Grate the ginger, and lime for zest.

Add this plus the lime juice to a bowl, and stir through the chicken. Add in the soy sauce, pepper, and mix. Set aside to marinade while you prepare the rest. 

Crumble the stock cube into a saucepan of boiling water and add in the noodles. Cook according to instructions.

Chop and add the broccoli when there is 2 minutes left of cooking. Drain, reserving a few tbsp of water, and set aside.

Now, prepare all the vegetables and ginger/garlic.

Clockwise, from top: Garlic and ginger, green pepper, red onion, spring onions, red chilli

Heat the oil in a pan and stir fry the chicken for a few minutes until cooked. Place into a bowl and set aside while you cook the vegetables.

Add a little more oil into the pan you cooked the chicken in, and fry the onion and pepper until softened slightly. 

Add in the garlic, ginger, chilli and half the spring onions and stir. 

Then add back in the chicken, noodles and broccoli and stir fry until all is warmed through. Drizzle through the soy sauce, sesame oil and 2 tbsp of the chicken stock water.

Serve, sprinkling with sesame seeds and topping with spring onions.

Serving on a sunny day helps.