For this stir-fry I used a combination of short-cuts and from scratch cooking. While I sliced some red-cabbage and sweet potato I thawed some frozen stir-fry veggies. The sweet potato I cut into thin strips with a potato peeler. I also cooked some two minute noodles and put aside ready to go into the stir-fry.
To cook, I merely heated some oil in a wok, added some chilli flakes, chicken strips and honey and stir-fried the chicken. I had to drain some of the liquid to keep the meat frying and prevent it from stewing. I reserved the liquid though. Once the chicken was cooked I removed it from the pan and added the veggies and poured the reserved liquid over the veggies. After a few minutes stir-frying I added in the noodles and returned the chicken to the pan and combined the lot. I then stirred through some soy sauce - and voila - dinner was ready.
|Leftovers packaged ready for another meal.|
Do you have any 'prepared in a flash' meals that you turn to when time is short?