Quick and easy dinner #2 – chicken and prawn stir fry

Don’t switch off. I know that the words stir fry don’t really deliver in terms of culinary excitement. I’m there. I’m with you. I know.

That said. I do really like this dish. I mean, I like the flavours and I like the speed. Less than 15 minutes from fridge to the table. So simple.

I tend to make this when I feel like we need a veg reboot. Or when I just can’t be bothered to partake in the children/dinner dance. Where I serve something and they just turn their noses up.

Serves a family of 4. There will be leftovers unless you eat big portions.



  • 1 packet of egg noodles
  • A handful of pre-cooked, frozen prawns per person. Defrost these
  • Half an average sized chicken breast per person, cut into small chunks
  • A bag of frozen stir fry veg or a mixture of any veg like carrots, sugar snap peas, red pepper, broccoli. If frozen, defrost before cooking otherwise it will throw the timings off
  • A handful of bean sprouts and water chestnuts are optional
  • 1 garlic clove chopped
  • 1 thumb sized piece of ginger chopped
  • Sesame oil
  • Sesame seeds
  • Soy sauce
  • Oyster sauce


  • In a wok or large frying pan, heat 2 tablespoons of the sesame oil
  • When it’s smoking, add the chicken. Fry for 2 minutes then add the garlic and ginger
  • When the chicken is mostly cooked through, add the veg
  • Stir around for a couple of minutes until hot, but still crisp
  • Add 6 tablespoons of soy sauce and 1 tablespoon of oyster sauce. Use this proportion to make it saucier or less so
  • Stir for another minute or so, then add the prawns. They just need to be warmed through otherwise they’ll become tough and chewy
  • Serve. Then drizzle with sesame oil and sprinkle with the sesame seeds.

Easy peasey, lemon squeezy.