Last Updated on September 24, 2020 by Suttons Horticultural Team
Marigold and Calendula Stir Fry
Ingredients
- 2 chicken breasts skinless and cut into chunks (replace with baby sweetcorn and mangetout for a vegetarian option)
- 200 grams fresh egg noodles cooked
- 1 red onion small
- 2 cloves garlic finely chopped/crushed
- 1 cm3 ginger grated
- 100 grams chicken/veg stock
- 2 teaspoons sesame oil
- 3 tablespoons soy sauce
- 1 yellow pepper finely sliced
- 1 courgette finely sliced
- 50 grams mushroom sliced
- 0.5 cup calendula petals
- 1 teaspoon Chinese five spice
Instructions
- Taking a large frying pan or wok, add a little vegetable oil and fry off the Chinese five spice, garlic and onions until softened.
- Add the diced chicken and stir occasionally making sure the chicken is cooked.
- Add the pepper, courgette, mushrooms and ginger and stir for a few minutes before adding soy sauce and sesame oil
- Add the fresh noodles and stock and cook on for a further 5 minutes.
- Take frying pan/wok off the heat and add the marigold and calendula petals, stir in gently and serve. Nasturtiums can also be used if you want a stronger peppery flavour.
