290g chicken fillets

1 tbsp sunflower oil

1 large small garlic cloves, crushed

2.5cm ginger, grated

2 red chillies, finely diced

150g mangetout, halved

125g baby sweetcorn, halved lengthways

2 large carrots, grated

1 x 225g tin water chestnuts, quartered

1 x 375g pack fresh egg noodles

6 tbsp balsamic dressing

1 red chilli, finely diced

2 spring onions, finely slice

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  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Place the chicken fillets onto a baking tray and cook for 30-35 minutes.
  3. Meanwhile, prepare the stir-fry. Heat the sunflower oil in a wok and add the garlic, ginger and chilli, fry until golden and fragrant.
  4. Add the mangetout, baby sweet corn, carrots, water chestnuts and a splash of water and cook on a medium heat, stirring occasionally to ensure the vegetables cook evenly.
  5. After 3-4 minutes, add the noodles and mix well.
  6. Pour over the balsamic dressing a minute or so before serving, making sure it is evenly stirred through.
  7. When the chicken is cooked through with no pink showing, slice into chunks.
  8. Serve the stir fry in large bowls, topped with the chicken, finely diced chilli and spring onions.

Ingredients from the One Stop Range

One Stop Chicken Breast Fillets

One Stop Large Garlic

One Stop Pure Vegetable Oil

One Stop Carrots

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