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Cut the chicken breasts into strips. Marinate it with the garlic powder, onion powder, paprika, chili powder, chilli flakes, salt and pepper.
To make the stir-fry sauce whisk together the soy sauce, honey and rice vinegar and set aside
Bring a pot of water to boil and add the noodles, cook for 4-5 minutes or until cooked. Drain and set aside.
Heat 2 tablespoon sesame oil in a large wok or pan and fry the chicken in two batches. Just a few seconds on each side. Do not overcook. Remove and set aside.
Add the onion, garlic and peppers to the same pan, fry on high heat until the veggies are tender. Push the veggies to one side and if using an egg add it now. Scramble it until cooked and mix it in
Mix in the noodles, stir-fry sauce and chicken. Heat through. Mix in the chilli oil. Add a finely chopped chilli if your prefer. Garnish with sesame seeds and spring onion
To make the chilli oil add all the ingredients to a pot, except the chilli flakes
Gently heat the oil so the spices can infuse, until it is really hot. Be careful as the cloves may splatter
Add the chilli flakes to a heat proof bowl and strain the oil into the chilli flakes. Store any extra in a sterilised bottle