Recipe for May

Hi everyone,

Who is enjoying the sunshine on this fine Tuesday afternoon???? I am!

Although I can't admire it from outside due to the pollen being high, I am admiring it from our kitchen window (where I usually work). Wherever you are, I hope you're having a good day.

So this month's recipe is inspired by my love of Japanese food. It's one we've posted before but is a favourite for the spring/summer months. Our Lime & Chilli Chicken Stir Fry is so quick and easy to make that it requires next to no effort.

Ingredients:

4 Chicken Breasts chopped into chunks

2 Carrots chopped into strips

150g Frozen/Fresh Peas

2 Cloves of Garlic crushed

1 Red Chilli chopped (optional)

2 teaspoons of Cajun Seasoning

2 teaspoons of Chilli Flakes

1 teaspoon of Coriander

1/2 teaspoon of Basil

Juice of 1 Lime

2-4 nests of Dry Egg Noodles (depending on whether it's for 4 or 2 people)

Method:

1. Heat some oil (sunflower or vegetable works best) in a pan, add the chicken and crushed garlic and cook on a medium heat.

2. Meanwhile in a pan of boiling water add the strips of carrots and frozen/fresh peas and cook on a medium heat.

3. Once the chicken is cooked, add the cajun seasoning, chilli flakes, coriander. basil, the juice of one lime and optional chilli and stir thoroughly so that the all the chunks of chicken get seasoned.

4. Add the carrots and peas to the pan and stir thoroughly.

5. In another pan of boiling water add the dry egg noodles and cook according to the instructions on the packet. I used Sharwood's Egg Noodles and cooked our noodles for 4 minutes.

6. To serve put a portion of the noodles into a pasta bowl adding some of chicken and vegetables on top.

Why not give it a try? If you've tried any of our recipes we would love to see pictures! Do send them to our email address and you could be a feature on the blog in the next few months.

Enjoy!

Lily x