• 2 boneless, skinless chicken breasts, cut into thin strips
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 2 large carrots, peeled and cut into small matchsticks
  • 2 red peppers, cored, deseeded and cut into small matchsticks
  • 200 g (7 oz) jar teriyaki stir-fry sauce
  • 6 spring onions, chopped

Put the chicken in a glass or ceramic bowl, add the soy sauce and toss well to coat. Cover and leave to marinate in a cool place for 10 minutes.

Heat the oil in a wok or large frying pan, add the chicken and marinade and stir-fry for 2 minutes. Add the carrots and peppers and stir-fry for 4 minutes. Add the sauce and spring onions and cook briefly, stirring, to heat through. Serve immediately over egg noodles.

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