Recipe - Stir-Fry Chicken

220 g Chicken breast; cut or sliced up
2 tablespoon Vegetable oil
3 Water chestnuts; cut or sliced up
1 small Carrot; cut or sliced up
One half small Courgette; cut or sliced up
One half small Onion; cut or sliced up
One half Green pepper; cut or sliced up
One half Red pepper; cut or sliced up
200 ml Chicken stock
4 ounce Beansprouts
4 ounce Bamboo shoots
4 ounce Mushrooms
4 ounce Baby sweetcorn
8 ounce Noodles
4 ounce Pineapple chunks
One fourth teaspoon Chinese five spice
One fourth teaspoon Ginger
One fourth teaspoon Chilli powder
2 Cloves garlic; chopped

Marinade the chicken for 2 hours in soy sauce. Oil a hot wok, quickly seal
the chicken, remove and place to one side. Stir fry the carrots and onion
followed by the garlic and ginger. Add the water chestnuts, sweetcorn and
the rest of the vegetables excluding the beansprouts. Add a pinch of
Chinese five spice, replace the chicken and continue stirring. Stir in the
beansprouts and add 50ml of chicken stock.

In a separate oiled wok, put in the noodles and pineapple chunks and stir
fry for 30 seconds. Put in the chilli powder and 100ml of chicken stock.
Stir through for another 30 seconds and serve hot.

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