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Serves: 4

By tml65

(1 Vote) 1


  • 1 onion diced

  • 1/2 yellow pepper

  • 1/2 green pepper

  • 1 chicken cut into bite-sized cubes

  • 1/2 red pepper

  • 1 small red chilli finely chopped (optional, or use chilli flakes)

  • 2 cloves garlic chopped or minced

  • 1 handful Greek yoghurt (optional)

  • 1 handful gravy granules (preferably chicken)

  • 1 handful sugar snap peas (optional)

  • 1/2-1 packet of instant noodles (depending on appetites)

  • 1 handful mushrooms sliced (optional)


  1. Add oil to deep wok or frying pan. Fry onion, garlic and chilli until onion is transparent (not too hot). Add chicken and fry until lightly browned.
  2. Add remaining veggies and stir fry.
  3. Boil noodles with a few chilli flakes and 1-2 tsps gravy granuals.
  4. When noodles are cooked add 150ml of extra water and 2 tsps gravy granuals, stir.
  5. Add to chicken and veggies and stir well to combine all ingredients, add more gravy as required to taste.

Handy Hint

Outcome should be a stir fry that has additional moisture from the gravy, not too soup like. Experiment with herbs and veggies/meat your family like, this really is versitile

Additional Information

  • stirfry

  • pepper

  • mushroom

  • Can Freeze

  • Make Ahead

  • Low fat

  • Chicken

  • Main Course

  • Dairy Free

  • Nut Free

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Your comments

  • tml65 18/01/09 17:58

    Goes down a treat in my house, every time is a little different depending what we have in the veg rack, but works well EVERY time