This recipe first appeared in Food magazine issue 76.
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Ingredients
Method
1.Heat the oil in a large frypan over a medium heat. Add the garlic, ginger and chilli and cook them for 3 minutes until they have softened. Remove the garlic mixture from the pan and place it in a small bowl.
2.Add the sliced chicken to the pan and cook it until it has browned – about 3-4 minutes on each side. Add the vegetables and cook them through. Return the garlic mixture to the pan.
3.Add the oyster sauce and water and mix to combine. Stir through the noodles and serve the ginger chicken hot in bowls.