Chicken Stir fry

Chicken Stir fry

4.67 from 6 votes
Course Main Course
Cuisine Asian
Servings 4


  • 2 tbsp oil
  • 2 chicken thighs shredded
  • 1 red onion chopped
  • 4 chestnut mushrooms chopped
  • 1 green pepper chopped
  • 1 garlic clove chopped
  • 1 cm fresh ginger chopped
  • 1 red chilli chopped
  • 2 tbsp dark soy sauce
  • 1 tbsp Rivesci Cashew chilli crush optional
  • 1 tbsp honey
  • 3 spring onions chopped
  • 2 portions Egg noodles


  • Cook the noodles in simmering water with a drizzle of soy sauce as per pack instruction and keep warm until needed.
  • Meanwhile, place a wok over high heat and preheat for 2 minutes or so. Drizzle the oil and add the chicken pieces. Cook for 2 minutes until coloured stirring to ensure the pieces of chicken are not stuck altogether.
  • Add the vegetables, drizzle the soy sauce and cook for a further 2 minutes shaking the pan to ensure all the vegetables are getting some heat and cook.
  • then, add the cashew chilli crush and the honey. Toss to coat and flavour the vegetables.
  • Check the seasoning and adjust if needed. Add the noodles to the wok to toss again to combine. Transfer onto a serving dish and enjoy immediately.
Keyword stir fry, weekly dinner

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