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For the Dish:

  • 150 g chicken breast fillet
  • 2 1/2 tbsp vegetable oil
  • 1 beaten egg
  • 1 garlic clove, peeled & chopped
  • 1/4 tsp finely chopped red chilli
  • 75 g baby sweetcorn
  • 75 g carrots, cut into thin strips
  • 75 g courgettes, cut into thin strips
  • 75 g beansprouts
  • 1/2 tbsp mild curry powder
  • 4 tbsp strong chicken stock
  • 90 g small peeled prawns
  • 3 spring onions, thinly sliced
  • 150 g Chinese noodles

For the Marinade

  • 1 tsp soy sauce
  • 1 tsp sake
  • 1/2 tsp sugar
  • 1 tsp cornflour


  1. Mix together the marinade ingredients in a bowl, cut the chicken into thin strips, add to the bowl and marinate for at least 30 minutes.
  2. Heat half a tablespoon of oil in a frying pan, add the egg and fry to make a thin omelette. Remove from the pan and cut into ribbons. Heat a tablespoon of oil in the pan or a wok and sauté the garlic (and chilli, if using) for 30 seconds. Drain the chicken, add to the pan and cook for 3 to 4 minutes, then set aside.
  3. Heat the remaining oil in the wok. Add the baby sweetcorn and carrots and stir-fry for 2 minutes. Add the courgettes and beansprouts and cook for 2 minutes. Stir the curry powder into the stock and add to the wok.  Return the chicken to the pan with prawns, spring onions and egg and fry for 2 minutes.
  4. Cook the noodles in boiling, lightly salted water according to the instructions on the packet. Drain, mix with the stir fry and heat through.
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