Chicken, Chilli and Ginger Stir-Fry

CHEF’S TIP: Pak Choi is also known as Chinese Cabbage and is available at specialty stores.

Serves 4-6


  • 200g (7oz) egg noodles
  • 30ml (2 T) peanut oil or olive oil
  • 10ml (2 t) sesame oil
  • 6 chicken breasts, sliced thinly
  • 6 spring onions
  • 10ml (2 t) freshly grated ginger
  • 10ml (2 t) minced garlic
  • 30ml (2 T) sweet chilli sauce
  • 125ml (½ cup) chicken or vegetable stock (10ml (2 t) powder)
  • 10ml (2 t) Soya sauce
  • 125ml (1/2 cup) water – move to here
  • 2 heads pak choi or baby spinach
  • Handful of fresh coriander


  1. Boil noodles for 5 minutes until softened, drain and toss with cold water. Set aside.
  2. Slice the chicken breasts into thin strips, then season them.
  3. Heat both oils and when smoking, add the chicken and stir-fry for 1-2 minutes. Remove and set aside.
  4. Slice the spring onions diagonally.
  5. Add them with the ginger, garlic and sweet chilli sauce to the wok.
  6. Cook for 1 minute. Add the stock powder, soya sauce and a little water (if necessary), returning the chicken to the wok with the noodles as well as the pak choi or spinach.
  7. Stir-fry for 2 minutes. Spoon into serving dish and sprinkle with coriander just before serving.

© sharon glass 2012 | For morerecipes: