Prep 10 mins
Cook 10 mins
Adapted from the a cookbook called 'Healthy Cooking for Your Kids'. Tired of 'hiding' vegetables in cheese sauces? Here is a nice way get your toddler to eat vegetables.
- 1 teaspoon red wine vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon low-sugar low-sodium ketchup
- 2 tablespoons orange juice
- 1 teaspoon clear honey
- 1 teaspoon cornflour
- 1 tablespoon canola oil
- 3 1⁄2 ounces boneless skinless chicken breasts (cut into strips)
- 2 spring onions (finely sliced)
- 2 ounces baby corn (halved lengthways)
- 1 carrot (cut into thin strips)
- 1⁄2 red pepper (deseeded and chopped)
- 1 christophene (deseeded and diced. You can substitute 1/2 courgette)
- 1 3⁄4 ounces chow mein noodles
- 2 teaspoons sesame seeds
- Mix vinegar, soy sauce, tomato ketchup, orange juice and honey together. Add the cornflour and stir until well combined.
- Heat the oil in a non-stick frying pan and stir fry the chicken strips for 3-4 minutes. (If you don't use a non stick pan the chicken will stick to the pan).
- Add the vegetables and stir fry for 4-5 minutes.
- Add the cornflour mixture and bring to a boil.(Another tip-Don't use an overly large pan like I did or you will find the cornflour mix spreads too thin and there won't be enough liquid cook the vegetables.).
- Meanwhile prepare the noodles according to the packet instructions, drain and add to the pan along with the sesame seeds. Mix well.
This was a nice tasting stir-fry, made as directed but after I saw the amount of sauce I doubled it to ensure a nice even coating of all vegetables & noodles ( I like things really saucy) Sorry to say that I still couldn't get my 18 month old to eat this one though!
This was excellent and really very easy. I used cornstarch instead of cornflour, which I'm not sure is OK, but it worked out fine. I'm not sure what christophere is, but I used a zucchini (courgette), the recommended substitute. I loved that I was able to make it entirely with ingredients I had on hand anyway and didn't have to go shopping. A great two-servings meal.
This made a wonderful and quick dinner for DH and me. After cutting up the vegetables and reading Mandy's review, I doubled the sauce because I wanted everything to be nicely coated. I did use a zucchini and because I thought they would cook faster than the other vegetables added it when I added the noodles. The noodles I used were rice noodles. I would highly recommend this recipe.