Prawn and Chicken Stir-fry

Name: Prawn and Chicken Stir-fry
Total time: 30 min
Yield: 2
Ingredients: 1 cup Snap pea; 1 tablespoon sesame oil; 1 Chicken breast (diced); 1 carrot (cut into thin strips); 1 red pepper (cut into strips); 2 scallions (chopped); 1 cup Bean sprout; 1 clove garlic (finely chopped); 1 tablespoon fresh Ginger root (grated); 0.667 cup shrimp (ready-to-eat); 2 ounces cooked Chinese egg noodle (chopped small); 1 tablespoon Sesame seeds (lightly toasted); light soy sauce; Chili sauce

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Recipe author: EAT SMARTER

My cookbook

346

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30 min.

Preparation

easy

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Ingredients

for 2 servings

1 cup

Snap pea

1 tablespoon

sesame oil

Chicken breast (diced)

carrot (cut into thin strips)

red pepper (cut into strips)

scallions (chopped)

1 cup

Bean sprout

1 clove

garlic (finely chopped)

1 tablespoon

fresh Ginger root (grated)

⅔ cup

shrimp (ready-to-eat)

2 ounces

cooked Chinese egg noodle (chopped small)

1 tablespoon

Sesame seeds (lightly toasted)

light soy sauce

Chili sauce

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Preparation steps

Step 1/3

Blanch the sugar snaps for ca. 2 min in boiling salted water, then refresh immediately in iced water. Drain well.

Step 2/3

Fry the chicken breast pieces in hot sesame oil, followed by the carrot, red pepper, spring onions, sugar snaps, bean sprouts, garlic, ginger and finally the shrimps.

Step 3/3

Stir-fry everything for 4-5 min until cooked, but still a little crisp. Add the Chinese egg noodles, toss around a little, and then mix in the lightly toasted sesame seeds. Season with soy sauce and chilli sauce and serve.

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