This makes a good mid-week supper dish using up left over cooked chicken.
Ingredients - serves 2
2 portions cooked chicken, shredded
1 tbsp peanut oil
1 clove garlic, peeled and grated
1 red onion, peeled and thinly sliced
1 carrot, peeled and cut into matchsticks
1 red pepper, de-seeded and cut into thin strips
1/4 bunch chard, washed and cut into strips
1/2 tin (110g) beansprouts
2 tbsp tomato ketchup
3 tbsp fajita spice mix
Place the chicken shreds in a dish and sprinkle over some soya sauce, toss the chicken so that it is all coated in the soya sauce. Cover and keep in the fridge until needed.
In a large frying pan or wok stir fry the garlic, pepper, carrot and onion until the pepper starts to soften.
Add in the chicken, chard and beansprouts.
Stir fry for a minute or two then add the tomato ketchup and fajita spice mix.
Stir fry until everything is piping hot.
Serve on a bed of noodles.