Stir Frys are so quick and delicious and you can literally chuck anything in. This one was first made as an accident when I added too much chilli so used coconut milk as I had no yoghurt . It’s so tasty that it has become a staple dish in our house.
2 x chicken breasts diced
1 red chilli
1 chunk grated ginger
1 teaspoon Oyster sauce
1/2 tin coconut milk
1 teaspoon sriracha
3 noodle nests
Heat your pan, add coconut oil and add your chilli. Add your chicken and ginger and cook through.
Meanwhile bring a pot of water to the boil and add your noodles, cooking for 4 minutes.
Add your veg with the chicken, season with salt and pepper. Mix in your oyster sauce and sriracha, mix well and stir in your coconut milk. Allow to simmer for 5 or so minutes, ensuring the chicken is cooked through.
Serve with noodles and enjoy.