Prep to Cook: Stir-fry pan, spatula, vegetable knife, chopping board, garlic press, bowl
Prep: Peel the onion and cut into half.
This is a good recipe to develop your knife skills. Stir-fry is a quick method of cooking and can be used to create a meal in a pan. It is best to prepare it in smaller batches than to try and make a very large mix. Choose cooking oil that withstands high temperature such as rapeseed or corn oil.
Cooks Know How: Chicken breast is low in fat and high in protein. If it is sliced thinly it can be cooked quickly but it needs some oil to help retain moisture and tenderness. Make sure all the chicken changes colour to white. Flavours from the garlic, ginger and chilli will easily be absorbed by the chicken. Colour is added by the use of vegetable, in this case the red pepper. Because the cooking is rapid all the ingredients must be very finely sliced. Once the ingredients are in the pan they need to be stirred to prevent browning on the pan base and ensure the heat is distributed and cooks everything through. Fine rice noodles are a good choice for adding to a stir-fry because they are made from rice flour and quickly reheat. They are gluten free and therefore this dish is suitable for people who have Coeliac dietary requirements.
Extra vegetables can be added to a stir-fry such as baby sweetcorn, mange-tout and chestnut mushrooms. Different types of noodles can be served alongside the stir-fry such as Udon noodles (Japanese) made from wheat flour or cellophane noodles (glass noodles) made from mung bean flour.