Amy’s chicken stir-fry

Amy’s chicken stir-fry
A quick, healthy and tasty dinner for all to enjoy. Here's the BSK version of a stir-fry
Serves TBA  / 
Prep TBA  / 
Cook TBA


2-3 chicken thighs, cut into bite-size chunks
1 large pepper, sliced
4 egg noodle nests
Black bean sauce
1 tablespoon of oil


1. Heat oil in a wok or large frying pan, then add the chicken chunks and cook until browned.

2. While the chicken is browning, boil the noodles for the time shown on the packet.

3. Add the sliced peppers to the pan and continue cooking until they are soft.

4. Then put the egg noodles in pan and add the black bean sauce and cook for a few more minutes.

5. Serve hot.

Recipe by Amy, chef at Jersey social enterprise, Beresford Street Kitchen as featured in the Jersey Evening Post, Family Meals for a Fiver series, 25 February 2023
*Prices correct at time of print