Chilli Chicken Stir-fry

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A great tasting stir-fry for two, which I came up with just today. And only two syns a portion on Slimming World.

I could quite happily eat stir-fries every day. They are quick and easy, and everyone likes them. As a student I used to make a stir-fry once or twice a week.

This one is quite adaptable. If you don’t want chicken, add beef or prawns, even  Quorn chicken style pieces or just heaps of baby sweetcorn, spinach and pak choi if you’re vegetarian. And, if you must, you can include pineapple chunks if you want.

Apologies for such a short introduction.

Chilli Chicken Stir-Fry – enough for two

This is a really simple stir-fry, just what I need when I am not arsed to do much cooking.

Rapeseed oil spray, 5 sprays
1 pepper, cut into strips
A handful of mushrooms, sliced
A red onion, sliced into half moons
2 chicken breasts, cut into pieces
2 tbsp sweet chilli sauce
1 tbsp dark soy sauce
1/2 tbsp fish sauce
Squeeze of lime juice

Spray a wok with oil, and place over a high heat. Whilst it heats up, prepare the vegetables and chicken, also combine the sauces and lime juice in a bowl.

Once the wok is hot, add the veg and chicken. Cook until everything is cooked through. Add the chilli mixture, and allow to bubble until reduced and syrupy, mixing as you go.

Serve with rice, noodles or quinoa. I had mine with a mixture of quinoa and wholegrain rice, and very good it was too.

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