Healthy eating for all the family

Tynan's
We all know how hard it is to get our family to eat healthy so I think this recipe for Chicken Stir Fry is a simple way for everyone to get their five-a-day.

We all know how hard it is to get our family to eat healthy so I think this recipe for Chicken Stir Fry is a simple way for everyone to get their five-a-day.

It is quick to prepare and the flavour is delicious, it’s a great dish to cook if you are having friends over and don’t want to spend too much time in the kitchen, serve it with some homemade garlic bread, it will go down a treat.

Pasta dishes cook quickly and offer endless flavour possibilities, the recipe I have given you is ideal for when you want something really tasty but don’t have a lot of time, if you use fresh pasta from the fridge the cooking time is much quicker.

Chicken Stir Fry

2 Skinless Chicken Breast, cut into strips

3½oz Broccoli, cut into florets

6oz Mushrooms, sliced

1 Red Onion, thickly sliced

1 Red Pepper, thickly sliced

1 Clove Garlic, crushed

Small Piece Root Ginger, sliced thinly

1tbsp Sunflower Oil

½ Fresh Chilli, chopped

3tbsp Hoisin Sauce, mixed with 2tbsp Water

2tsp Sesame Oil

Handful Cashew Nuts

2 Nests Egg Noodles

1 Chicken Stock Cube

Bring a saucepan of water to the boil, add the stock cube and let it dissolve, add in the noodles and return to the boil, next add the broccoli, boil for 2 minutes then drain and rinse in cold water and leave aside.

Heat 1tsp of the sunflower oil in a wok and add the chicken, stir fry for 2 minutes over a high heat until browned, remove from the pan and leave to one side.

Add the remaining oil to the pan and when heated add in the mushrooms, onion and pepper and stir fry for a few minutes until tender, next add the garlic, ginger and chilli and cook for a few seconds.

Add the drained noodles, broccoli and chicken back to the pan and stir fry until the noodles are hot. Add in the hoisin sauce and water, mix and make sure everything is coated. Just before serving drizzle with the sesame oil and scatter over the cashew nuts.

Pasta with Purple Sprouting Broccoli

2lb Purple Sprouting Broccoli, chopped into ½inch pieces

1 medium Fresh Red Chilli, deseeded and chopped

2 Cloves Garlic, crushed

1 tin Anchovy fillets in Olive Oil, drained

4tbsp Olive Oil

1 Bag of Pasta

4tbsp Parmesan Cheese, grated

Salt & Pepper

Bring a saucepan of water with a little salt in it to the boil and add in the pasta and cook as per the instruction on the packet.

In a large frying pan heat the olive oil and add the chilli, garlic and anchovies and gently fry for about 1 minute, add in the broccoli, season with salt and pepper and continue to cook gently while the pasta is boiling.

After 2 to 3 minutes place a small ladle of water from the pasta into the pan with the broccoli and continue to cook over a high heat until tender.

When the pasta is cooked drain it, add the cheese to the broccoli mix pour over the pasta and serve immediately.