Now I know this stir fry looks healthy. But have no fear, beneath it's chicken and vegetable exterior is the glorious sweetness of sugar.
You know how much I love balance!
Yes, yes. We all know how evil sugar is and how you should never, ever, EVER, consume it.
Two more words: Balance and Moderation.
It's not rocket science. It's physiology.
Sweet Ginger Chicken Stir Fry with Noodles.
½ cup brown sugar
1 ½ Tablespoons soy sauce
½ Tablespoon fish sauce
2 teaspoons ground ginger
1 Tablespoons cooking oil
300g sliced chicken thigh
1 brown onion
2 medium carrots
100g green beans
3 cakes plain instant noodles
2 teaspoon chicken stock powder
•Mix all sauce ingredients together and add chicken. Let this sit.
•Cut vegetables to desired size.
•Half fill a medium saucepan with hot water and set aside on the stove.
•Heat oil, on high, in wok or large fry pan. Add onion and stir for 1 minute.
•Leaving behind as much sauce as possible, spoon chicken into pan and cook, stirring consistently, until chicken is browned.
•Now turn the saucepan heat on to high and add noodle cakes and stock powder. Boil for 3 minutes*
*This may depend on your brand, so check packet directions.
•Back to the fry pan, add the carrots and broccoli. Cook for 2 minutes before adding remaining sauce and beans. Cook for a further 2 minutes.
•Drain noodles and scoop chicken and vegetables into a bowl. Again, leave the sauce behind.
•Toss noodles in frypan with the sauce to coat.
•Ready, set, serve!