Serves: 2

Ingredients:

2 large free-range chicken breasts, cut into strips

200g rice or egg noodles

Marinade:

3 Tbsp Vital Original Soy Sauce

3 garlic cloves, minced

1 Tbsp fresh ginger, grated

1 red chilli, deseeded and chopped

1 Tbsp honey

Stir Fry:

2 Tbsp sesame oil

½ onion, diced

2 cloves garlic, minced

1 Tbsp fresh ginger, grated

1 red chilli, deseeded and chopped

¼ cup Vital Soy Sauce

125g tenderstem broccoli,

100g edamame beans

50g baby corn, halved

50g mange tout or sugar snap peas

1 red bell pepper, cut into strips

Garnish:

Lime wedges

Bean Sprouts

Spring onions, sliced

Method:

In a medium bowl combine Vital Soy Sauce, garlic, ginger, chilli and honey. Add the chicken strips, cover and marinate in the fridge while you prep your other ingredients.

Cook the noodles in a large pot of boiling water according to the packet instructions. Set aside.

In a wok (or large non stick frying pan) on medium high heat, heat the sesame oil. Add the onion, garlic, ginger and chilli and cook for 1 min. Add the marinated chicken pieces and cook for another 2 to 3 min until chicken is golden brown.

Add in the veggies and continue to cook for a few minutes until they are just tender.

Add in the cooked noodles and Vital Soy Sauce and toss everything together.

Serve immediately and garnish with bean sprouts, spring onion and a squeeze of lime juice.

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