Chicken and Vegetable Stir-Fry

This morning I am up bright and early in preparation for a week of work starting tomorrow. I have decided I probably need to get organised so that the week goes quickly. January means a new start and lots of good intentions for the year ahead. I have been off the radar the last few days as I have been a little busy. On Friday the wonderful Molly proposed to me and it feels like we have just been in celebration mode ever since! I am needless to say beyond excited as is he. So I have a year of wedding preparations ahead of me which I am really looking forward to. So in preparation for a year of health and prosperity, today's recipe is a really tasty, really healthy and really colourful dish that I look forward to making more as I just felt so fantastic after eating it! This chicken and vegetable stir-fry includes more vegetables than I can count and is packed with flavour.

Chicken and Vegetable Stir-Fry

Serves: 4

Ingredients
3 Large Chicken Breasts (diced)
Handful of Mange Tout
1 Onion (or leek)
2 cloves of garlic
1 inch of ginger root finely chopped
4 Carrots (sliced thinly)
1 packet of Baby Sweetcorn
1 Red Pepper (thinly sliced)
1 Yellow Pepper (thinly sliced)
100g Mushrooms
2 handfuls of bean-sprouts
Egg Noodles (as per guided amount on pack)
Blue Dragon Oyster and Spring Onion Stir-Fry Sauce (available in Tesco)

Method
1. Heat a teaspoon of olive oil in a wok or large pan. Add the onions, carrots and peppers. 
    Toss in the wok and season well with salt and pepper. Continue to cook for approximately 2-
    3 minutes.
2. Next place the diced chicken into the wok and season well with salt and pepper and cook for 
    a further 4 minutes.
3. Then add the sliced mushrooms, bean-sprouts and baby sweetcorn and allow to fry for up to 
    4 minutes or until softened.
4. Next make up the noodles as per the packet directions and add to the wok along with the 
    mange-tout. Then add the sauce and stir the contents of the wok until everything is coated.
5. Once the chicken is cooked through, plate up and serve.

E-D's Notes
- Stir-frying isn't so much an exact science of following a recipe. The great thing about a stir-fry 
  is there is no right or wrong. You can put in as much or as little of something as you like. If you 
  have other vegetables you would prefer to use like broccoli or sugar snap peas, just toss them  
  in. Likewise you can use prawns or pork instead of chicken, or even tofu if you are vegetarian, 
  it really is up to you.
- I have included an oyster and spring onion sauce in the list of ingredients. This is a personal  
  preference and if you prefer Chow Mein or Satay sauce go with that. These types of sauces 
  are widely available in supermarkets in a variety of brands and are a great way of adding 
  flavour to a veggie feast.
- I have also put egg noodles on the list of ingredients as these are quite readily available. That 
  said I do like to use other types of noodles such as rice noodles and pasta noodles so use 
  what you like best.