Last night when I got home I had no time whatsoever to start rustling up a masterpiece, not to mention no patience or enthusiasm and I was starving (I think I was just having one of ‘those’ hectic mum chaos days!) So when it came around to making something for tea I just needed something I didn’t even need to think about, something easy and wouldn’t leave me shouting “I’ve been standing over this hot stove all day!!”

Looking in the fridge I had chicken and a few packs of assorted veg – zero inspiration for me there. Looking in the cupboard a packet of noodles fell out as I opened it causing me to have a Eureka! moment – or rather a ‘that’ll do’ moment. So the conclusion I came to was chicken stir fry. What I remembered after the meal was that it is in fact National Organic fortnight so if you can use fresh and organic veg in the stir fry you’ll be doing your bit!

No hassle chicken stir fry…

stir fry

Serves 2 (so I added a bit more for Kian and our hungry appetites!)
Preparation time: 10mins
Cooking time: 5mins

Ingredients

- 1tbsp oil
- 2 x chicken breasts, cut into strips
- 1 bunch of spring onions, trimmed and sliced
- 150g sugar-snap peas/mangetout, halved
- 100g baby corn, halved
- 1 large carrot, cut into thin strips
- 100g fine green beans, halved
- 1 red pepper, deseeded and thinly sliced
- 100g mushrooms, sliced
- half a pack of spinach
- 3 cloves of garlic thinly sliced
- 1 x tin of chopped tomatoes
- 1 x pack of noodles

Method
1. Cook the noodles according to the packet (if they’re fresh you can add them to the sauce add the end and heat through)
2. Heat the oil in a wok or large frying pan. Add the chicken and cook until it starts to brown slightly.
3. then add all the vegetables (apart from the spinach) and garlic and stir-fry over a high heat for 4-5 mins, adding a splash of water after about 2 mins to steam-cook the vegetables.
4. Pour in the tinned tomatoes and the spinach. Cook and stir for another few moments until heated through, then serve with the noodles.

Hectic Mum top tip: To make it a bit tastier you can add a few splashes of soy sauce to the veg when it’s cooking