Chicken Stir-Fry
Stir-frying is one of my favourite ways to cook vegetables – it’s so quick and easy, and you still retain that vital crunch. Edamame are young green soya beans: they are a great plant- based form of protein and are high in the B vitamin, folate, which helps to make red blood cells. If you can’t find them fresh, they are readily available frozen.
Ingredients
Method
- Put the oil into a pan and place on a medium heat. When it’s hot, add the chicken and stir-fry for around 8 minutes, until it’s golden brown on the outside and cooked through on the inside.Cook the egg noodles according to the packet instructions, drain, and add to the pan at the last minute, just to mix them in.Add the garlic and ginger to the pan and stir-fry for a minute, until fragrant. Add the carrots, leeks, mushrooms, lime juice and water. Stir-fry for a couple of minutes, until the carrots are cooked but with a slight bite to them.Meanwhile, bring a pan of water to the boil with a pinch of salt. Add the edamame and cook for 4 minutes, then drain and sprinkle over a little salt.Arrange the chicken and vegetable stir-fry on a plate, with the edamame on the side, and drizzle the teriyaki sauce over the top.
