Serves 4 | Prep 10min | Cooking 15min   Chicken & Spring Vegetable Stir-Fry

Stir fried chicken with fresh spring vegetables cooked in Sharwood's Black Bean Sauce - served with noodles. Quick and extremely easy... Plus one serving provides a portion of your 5-a-day fruit and veg quota!

Ingredients

• 100g Broccoli
• 100g Baby Sweetcorn
• 2 Chicken Breast Fillets (approx 150g each)
• 1 Bunch Spring Onions
• 2 Medium Carrots
• 1 tbsp Olive Oil
• 34g Ginger
• 4 Blocks Medium Egg Noodles, Sharwood's
  (65g each )
• 1 Jar Black Bean Stir-Fry Sauce, Sharwood's

Method

1. Bring a large saucepan of water to the boil, add the noodles, return to the boil and simmer for 4 minutes (or per pack instructions). Drain and keep warm.
2. Meanwhile :
   - Slice the chicken breasts into 1" chunks;
   - Cut the broccoli into florets;
   - Peel the ginger and cut into matchsticks;
   - Trim and diagonally slice the spring onions;
   - Peel the carrots and cut into matchsticks.
3. Bring a second pan of water to the boil and blanch the broccoli and sweetcorn in the water for 2 minutes. Drain well.
4. Heat ½ tbsp oil in the wok until smoking then add the chicken and stir-fry for 7-8 minutes (or until golden. Transfer to a plate and keep warm.
5. Heat the remaining oil in pan and add the ginger, spring onions and carrots and stir-fry for 2 minutes. Stir in the broccoli and sweetcorn and stir-fry for a further 2 minutes.
6. Return the chicken to the pan, add the noodles and black bean sauce. Stir to coat and heat through.
7. Serve immediately!

Equipment Required

• Sharp knife
• Chopping board
• Colander
• 2 saucepans
• Wok

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