Denise says:
I am always looking for an easy meal that will be nutritious and filling with whole family appeal. This recipe is made in several stages, first the chicken breasts need to be coated and fried and then the vegetables and noodles cooked.
Cooking the schnitzel in Hillfarm extra virgin cold pressed rapeseed oil means that the frying pan does not need to be cleaned half way during cooking as the oil has a high resistant to heat. Other oils tend to burn the crumb remains by the time you have cooked a second batch of schnitzel.
The secret of a good stir fry is to have all the ingredients ready chopped in advance!
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Serves: 6 people
Ingredients:
6 chicken breasts – skinned and boneless6 tablespoons Hillfarm Extra Virgin Cold Pressed Rapeseed Oil
2 eggs – slightly beaten
200g breadcrumbs
100g fine matzah meal
Salt and freshly ground black pepper
Noodle Stir Fry
3 cloves garlic- peeled and finely chopped
200g mange tout – trimmed
2 cm fresh ginger – peeled and finely chopped
6 spring onions- trimmed and chopped
3 red peppers – deseeded and sliced in cubes
200g bean sprouts
375g Thick egg noodles
Garnish
Sprigs of coriander, 2 limes cut into wedges
Dressing
2 tablespoons soya sauce
3 tablespoon Hillfarm Extra Virgin Cold Pressed Rapeseed oil
1 teaspoon honey
1 tablespoon sesame oil
Juice of 1 lime
Method
1) Slice the chicken breasts into strips. Season the meat with salt and freshly ground black pepper. Coat the chicken strips into beaten egg followed by matzah meal. Coat again in the egg and finally into the breadcrumbs.2) Heat a large frying pan with 4 tablespoons Hillfarm extra Virgin cold pressed rapeseed oil.
3) Fry the chicken until golden, then transfer to a plate lined with kitchen paper. Set aside.
4) Prepare the vegetables, garlic and ginger.
5) Make the dressing by combining all the ingredients together.
6) Cook the egg noodles according to the packet instructions, drain and set aside.
7) Heat a large wok or deep frying pan with 2 tablespoons Hillfarm extra Virgin cold pressed rapeseed oil.
8) Add the garlic, spring onions, ginger and pepper and cook for 3 minutes.
9) Pour in the dressing, schnitzel, mange tout and bean sprouts and cook for a final 2-3 minutes or until the vegetables are al dente and the noodles and meat hot.
10) Transfer to a large serving dish and serve immediately.
To serve the stylish way: Garnish with sprigs of coriander and slices of lime.