Name: Healthy chicken stir-fry
Total time: 40 min
Yield: Serves 4
Ingredients: 800ml chicken stock; 400g skinless chicken breasts; 200g dried soba noodles; 2 tbsp rapeseed oil; thumb-sized piece ginger, grated; 2 cloves garlic, crushed; ½ red chilli, deseeded and finely diced; 1 red onion, thinly sliced; 1 carrot, peeled and finely shredded; 150g green beans, trimmed; 150g chestnut mushrooms, sliced; 1½ tbsp low-sodium soy sauce; 1 tsp toasted sesame oil; ½ a small bunch coriander, roughly chopped

Three plates of colourful stir-fry with drinks on the side

800ml chicken stock
400g skinless chicken breasts
200g dried soba noodles
2 tbsp rapeseed oil
thumb-sized piece ginger
grated
2 cloves garlic
crushed
½ red chilli
deseeded and finely diced
1 red onion
thinly sliced
1 carrot
peeled and finely shredded
150g green beans
trimmed
150g chestnut mushrooms
sliced
1½ tbsp low-sodium soy sauce
1 tsp toasted sesame oil
½ a small bunch coriander
roughly chopped

Method

step 1
Bring the stock to a simmer in a wide, deep pan over a medium-low heat. Add the chicken, making sure it’s fully submerged. Cook for 20 minutes or until cooked through. Remove the chicken, leaving the stock in the pan. Shred the chicken and set aside.
step 2
Add the noodles to the pan of stock and simmer for 3-4 minutes or until just cooked. Drain, reserving about 100ml of the stock. Set the noodles aside.
step 3
Heat the oil in a wok or large frying pan. Stir-fry the ginger, garlic and chilli for 30 seconds. Add the onion, carrot, beans and mushrooms, and stir-fry for 4-5 minutes. Add the shredded chicken, noodles, soy, sesame oil and 50ml of the reserved stock, tossing together in the pan. Add a splash more stock if the noodles seem dry. Divide between serving bowls and serve with the coriander scattered over.