Berbere Spiced Chickpea Soup
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Dairy Free, Nut Free
2 chicken breasts (sliced)
2 teaspoons Thai Seasoning
4 teaspoons light soy sauce
1 tablespoon sesame oil
320g pack of ready prepared oriental stir-fry vegetables
Half a pack of straight-to-wok noodles
Slice the chicken breasts and mix with the Thai Seasoning and soy sauce.
Heat your wok, add the oil and once the oil is hot add the chicken mixture. Stir-fry over medium heat until chicken is cooked through.
Add the vegetable mixture to the wok and stir-fry for a couple of minutes. Add the noodles and continue to stir-fry until everything is hot and the vegetables are just cooked, then serve.