1 h
cooking
Easy
4
Servings
Our method
- To make the dressing put all the ingredients in a small saucepan and heat gently, then keep warm.
- Cook the French beans and peas according to pack instructions. Drain and refresh in cold water to stop them cooking further. Drain well and set aside.
- Heat a large non-stick frying pan or wok over a medium/high heat. Add the oil and when hot add the chicken strips. Stir fry for four minutes then add the garlic and ginger and continue frying for a further thirty seconds.
- Then add the French beans, noodles and the rest of the vegetables apart from the peas and cook for a further 2 minutes or until the vegetables have wilted.
- Then add the peas and the coriander and mint and mix in well. Turn off the heat and stir in the dressing, season with sea salt and black pepper. Serve at once.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
Dressing:
1
tablespoon
vegetable oil
2
tablespoons
sweet chilli sauce
1
tablespoon
dark soy sauce
Juice of 2 limes
1
tablespoon
vegetable oil
120
g
French beans
500
g
chicken breasts cut into strips
2
cloves of garlic, peeled and finely chopped
1
tablespoon
fresh ginger, peeled and chopped
150
g
fine rice noodles cooked
1
red pepper de-seeded and cut into thin strips
100
g
carrots peeled and cut into fine strips
2
good handfuls of fresh beansprouts
300
g
frozen peas
1
small handful of fresh coriander chopped
12
fresh mint leaves sliced
Sea salt and black pepper
