- Drizzle of olive oil/rapeseed oil/coconut oil
- 1 large chicken breast, skinless, boneless, cut into bite-sized cubes
- 1 clove of garlic, chopped
- 2 tsp grated ginger
- 1 medium carrot, cut into batons
- 35 g leek, sliced
- 50 g mushrooms, chopped
- 2 tsp lime juice
- 2 tbsp water
- 7 fresh edamame pods
- 1 nest of egg noodles
- Season with salt & pepper
- 1-2 tbsp teriyaki sauce, according to taste
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.
