Name: Fry’s oriental chick’n stir fry
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 10 servings
Ingredients: 400g Rice noodles; 2 tbsp Vegetable oil; 380g Fry’s Chicken-Style Strips or Perfect Chick’n Chunk; 2 (200g) Red onions, peeled and chopped; 3 Garlic cloves; 3 (150g) Carrots, peeled and grated; 1 (150g) Red pepper, deseeded and sliced; 150g Mange-tout; 150g Sweetcorn, defrosted or drained; 2 tbsp Low-sodium soy sauce; 2 tbsp Everyday Favourites sweet chilli sauce

Ingredients

Rice noodles 400g
Vegetable oil 2 tbsp
Fry’s Chicken-Style Strips or Perfect Chick’n Chunk 380g
Red onions, peeled and chopped 2 (200g)
Garlic cloves 3
Carrots, peeled and grated 3 (150g)
Red pepper, deseeded and sliced 1 (150g)
Mange-tout 150g
Sweetcorn, defrosted or drained 150g
Low-sodium soy sauce 2 tbsp
Everyday Favourites sweet chilli sauce 2 tbsp

Method

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Cook the noodles according to the manufacturer’s instructions.
Heat the oil in a large wok. Add the frozen Fry’s Chicken-Style Strips or chunks and stir fry for 5 minutes, then add the onion and garlic, continuously stirring for a further 3 minutes.
Add the remaining vegetables and cook on a high heat for 5 minutes until slightly softened.
Add the soy and chilli sauces.
Add the cooked noodles to the vegetables and mix thoroughly.
Remove from the heat and serve.

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