I first made this in order to use up some left over goujons from a meal I'd cooked earlier in the day. The breadcrumbs soak up a mix of the oil and the stiryfry sauce and create a sticky coating around the chicken at the core
The Goujons can be left in the oven to cook, and you'll only spend about 5 minutes at the pan stir-frying, so it's a fairly quick and low effort meal to make
Serve with Rice or noodles
Cooking Time
| Prep |
Cooking |
Total |
| 5 mins |
5 mins |
10 mins |
Ingredients
- 1 pack Sweet Chilli and Garlic stir fry sauce
- 1 pack Breadcrumbed Chicken goujons (frozen or chilled)
- 1 pack baby sweetcorn
- 1 pack sugar snaps
- 1 pack green beans
- 1 red pepper
- Rice or Noodles
Method
- Cook the goujons in the oven and allow to cool
- Chop the ends of the sugar snaps and green beans
- De-seed the pepper and cut into slices
- Slice the babycorn down the middle
- Chop the goujons into slices (about 1/2cm thick)
- Heat a wok with a little oil in
- Lightly stirfry the goujon slices for a minute
- Throw the veg in and stiryfry for a couple of minutes
- Mix in the stir fry sauce
- If you're serving with straight-to-wok noodles, add them now
- Stir fry for another minute and then serve