Classic Chinese Chicken Stir Fry

I love making a stir fry because not only is it a great way to use up whatever veg you've got in the fridge but it's also the kind of dish that can be whipped up at the end of a long day and put a smile on your face.

This incarnation takes it's flavours from China and the result is something quite spectacular. The sauce is sweet and sticky and spicy and delicious, the chicken is juicy and the noodles are totally slurp-able. This dish does not claim to break any boundaries, and indeed most people have a stir fry in their repertoire, but it is bloody tasty and it's guaranteed to make you happy!

Classic Chinese Chicken Stir Fry

Serves 4

oil

4 garlic cloves, finely chopped

4cm piece of ginger, finely chopped

1 lemongrass stick, finely chopped

1 red chilli, finely chopped

2 leeks, finely sliced

2 sticks of celery, finely diced

2 large chicken breasts, cut into chunks

mixed veg of your choice

For the sauce:

100ml chicken stock

3 tbsp dark soy sauce

2 tbsp rice wine vinegar

1 tbsp maple syrup (or 2 tsp caster sugar)

To serve:

Straight to wok noodles

Start by mixing together all of the sauce ingredients then set aside.

Heat a wok or large frying pan over a high heat and add a good drizzle of oil. Add the garlic, ginger, lemongrass and chilli to the pan and stir fry for two minutes. Add the leeks and celery and continue to stir fry until softened. Add the chicken to the pan and stir fry until golden on all sides. 

Add the veg to the pan along with the sauce mix and then allow to cook for 10 minutes until everything is coated with the sticky mixture and the chicken is cooked through. Add the noodles to the pan, give everything a good stir so it's all mixed together then serve.