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Yields2 Servings

ALL recipes are based on a family of four.

2-3 chicken breasts, thinly sliced

25 g flour

1 tsp garlic powder

1 tsp chilli powder

Selection of vegetables for stir frying

Cooked noodles

Oil or frylight

120 ml water

2 tbsp rice wine vinegar

1 tsp minced garlic

1 tsp minced ginger

2 tsp tomato purée

1 chopped red chilli or chilli flakes to taste

1 tbsp sweetener or honey

Mix the flour, garlic powder and chilli powder.

Toss the sliced chicken in this mix.

Fry in hot oil until crispy, or spray a baking tray with frylight add the chicken and bake at 200c until crispy toss and spray again. Or, spray with oil and air fry for 15 minutes at 180c.

Put the sauce ingredients into a pan, stir to combine.

Bring to the boil then turn down to a simmer and cook for another 10 minutes.

Leave to cool.

Stir fry the vegetables.

Add the noodles to heat through.

Toss well to combine.

Add some of the sauce and the chicken.

Serve topped with sliced spring onions and the extra sauce on the side.

CategoryChicken, Fakeaway

Ingredients