Thai Chicken Stir-fry

Ingredients

• 4 Birds Eye Thai Chicken portions
• 1 onion (peeled)
• 1 red pepper (seeded)
• 1 green pepper (seeded)
• 1 small chilli pepper (seeded)
• 1 garlic clove (crushed)
• 150g of mushrooms (washed and sliced)
• 200g of Birds Eye Garden Peas
• 2 courgettes (washed)
• 100g of French beans
• 4tbsp of olive oil
• Salt
• pepper
• 2tbsp of soy sauce
• 350g of noodles
• sesame oil

To Prepare

• 1 Prepare the vegetables by thinly slicing the onions and the peppers, dice the chilli finely, crush the garlic and slice the mushrooms. Slice the courgettes and beans

• 2 Cook chicken to on pack instructions

• 3 Heat the oil in a large pan or wok, throw in the onions and other vegetables a few at a time and stir-fry for about 5 minutes turning the vegetables over to obtain an even distribution of heat

• 4 Stir in the seasoning and soy sauce

• 5 Cook the noodles in boiling salted water for about 6 minutes, drain well and toss in a little sesame oil. Serve with the vegetables and cut chicken

At a glance nutrition

• Approx per serving
  Energy	720Kcal
  Fat	29g