Ingredients
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1 teaspoon red wine vinegar
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1 tablespoon low sodium soy sauce
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1 tablespoon low-sugar low-sodium ketchup
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2 tablespoons orange juice
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1 teaspoon clear honey
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1 teaspoon cornflour
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1 tablespoon canola oil
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3 1/2 ounces boneless skinless chicken breasts (cut into strips)
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2 spring onions (finely sliced)
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2 ounces baby corn (halved lengthways)
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1/2 red pepper (deseeded and chopped)
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1 christophene (deseeded and diced. You can substitute 1/2 courgette)
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1 3/4 ounces chow mein noodles
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2 teaspoons sesame seeds
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1 carrot (cut into thin strips)
Instructions
- Mix vinegar, soy sauce, tomato ketchup, orange juice and honey together. Add the cornflour and stir until well combined.
- Heat the oil in a non-stick frying pan and stir fry the chicken strips for 3-4 minutes. (If you don't use a non stick pan the chicken will stick to the pan).
- Add the vegetables and stir fry for 4-5 minutes.
- Add the cornflour mixture and bring to a boil.(Another tip-Don't use an overly large pan like I did or you will find the cornflour mix spreads too thin and there won't be enough liquid cook the vegetables.).
- Meanwhile prepare the noodles according to the packet instructions, drain and add to the pan along with the sesame seeds. Mix well.