I think this is one of the first dishes I ever learned to make. It’s quick, simple, healthy and has plenty of flavour. Ideal when you want an easy dinner that still packs a punch. It’s interchangeable too, you can change up the veg and swap the chicken for beef, prawns or turkey, if you like. Make sure and tag me @theglasgowdiet on Instagram if you make it!

Honey & Soy Stir Fry

Ingredients (serves two)
1 tbsp olive oil
1 red chilli, deseeded and chopped
1 spring onion, sliced
2 cloves crushed garlic
Thumb-sized piece of ginger, grated (or use ginger paste)
300g diced chicken breast
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp honey
1 tsp rice wine vinegar
1 tsp sesame oil
Veg of your choice (I used peppers, sliced greens and beansprouts)
Noodles (I used two nests of dried egg noodles)

Method
1. Heat the oil in a large non-stick wok or frying pan over a medium-high heat. Add the chilli, garlic, ginger and spring onions and cook for a couple of minutes until fragrant.
2. Add the chicken and cook for a few more minutes until browned on all sides. If you are using dried noodles, cook these now according to packet instructions, then drain and rinse with cold water (this stops them sticking together) and set aside.
3. Add the soy sauces, honey, rice wine vinegar and sesame oil and toss to coat. Add your chosen veggies and cook for 3 minutes, then toss in your cooked noodles. Mix everything together, add salt & pepper to taste, and enjoy! Super easy to throw together, healthy AND delicious – what more could you want?