5 Spice Chicken Stirfry

While I am a spice lover, I’m so aware that not everyone wants a chilli laden dinner every evening. This stir-fry has loads of flavour from the 5 spice & ginger, without being spicy and has a lovely sweetness from the honey and vegetables. You can really sub in any vegetables you like, but I love classic stir-fry veg such as peppers, onion, mangetout, baby corn etc. This stir-fry is also lovely with rice, though it’s not a sauce heavy stir-fry, it more coats the chicken and vegetables.

This meal is dairy free and if you don’t use egg noodles it can be made egg free. You can, as always, sub out meat for an alternative such as tofu or any plant based alternative.

Ingredients

Serves 4 | 607 calories per serving***

• 3 chicken breasts, thinly sliced

• 1 carrot, grated

• 1 onion, quartered

• 1 red pepper, sliced into thin strips

• 2 tbsp groundnut/peanut oil

• 3 heaped tsp honey

• 4-5 tbsp light soy sauce

• 1 heaped tsp Chinese 5 spice

• 3 spring onions, thinly sliced

• handful coriander finely chopped (optional)

• 400g egg noodles

• salt & pepper

• 3 cloves garlic, minced

• thumb sized piece grated ginger, peeled

• Juice of a lemon

Method

1. In a wok, heat your oil. When hot add your veg (except garlic & ginger). Sauté for a minute or 2

2. Cook noodles according to packet instructions

3. Add garlic and ginger and chicken and sauté until chicken almost cooked.

4. Add 5 spice and when chicken is cooked, add the soy & honey.

5. Add cooked noodles and stir together.

6. Squeeze over juice of a lemon and add the spring onion & coriander (if using). Best served immediately.

**Calories calculated using my fitness pal may not be entirely accurate but should serve as a general guide for caloric density of meal.