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Mini Skewers

  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1/2 tsp grated ginger
  • 1 tsp sesame oil
  • 2 chicken breasts

Stir Fry

  • 1 tbsp sunflower oil
  • 100 g egg noodles
  • 1 bunch sliced spring onions
  • 6 mushrooms, sliced
  • 1/2 red pepper, sliced
  • 150 g sugar snap peas
  • 1/2 red chilli, deseeded and diced
  • 1 garlic clove, crushed
  • 100 g beansprouts
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp honey


Soak 8 little wooden skewers in water for 30 minutes.

Mix the soy sauce, honey, ginger and sesame oil together in a bowl. Add the chicken and then leave to marinate for 30 minutes. Thread 2 – 3 pieces on each skewer.

Heat a frying pan until hot. Add 1 tbsp of oil. Season the skewers then fry on both sides for 3 – 4 minutes until cooked through and golden brown. Set aside.

Make the stir fry. Cook the noodles in boiling water according to the packet instructions. Drain, refresh in cold water and snip into short lengths.

Heat the oil in a wok. Add the spring onions, chilli and garlic and fry for 30 seconds. Add the mushrooms, pepper, sugar snap pears and toss over the heat for 3 minutes

Add the noodles, soy sauce, sesame oil and honey. Season and then add the beansprouts.

Serve with the skewers.

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