This is the latest in our series of stress-busting, low cost recipes – perfect for the lockdown, but hopefully also for students on a budget in halls when normal life eventually resumes… Today we have one of our own students contributing.
Hi I’m Emma. I’m a third year history student at the University of Northampton, and my current area is study in life in the eighteenth century. I love to cook when I’m stressed out, so I’ve tried my fair share of recipes.
Having been a student for the last 3 years, I’ve spent my fair share of time searching for cheap and easy meals to make whilst on a student budget, which are still fresh. One of my favourites is a stir fry, a recipe for which is below.
This recipe had been adapted from a BBC Good Food recipe and feeds 2 people. Feel free to switch the chicken for a different meat or a meat substitute, or change the veggies to suit your taste.
- 2 tbsp oil
- 2 garlic clove, chopped (or 2 tsp of tubed ‘ squeezy’ garlic)
- 500g chicken breast, chopped into cubes
- 1 red pepper, seeds removed, thinly sliced
- 2 tbsp soy sauce (Dark of you want a stronger flavour)
- 60g of other vegetables (this could be green beans, mangetout, sugar snap peas or anything that suits your preference)
- 200ml chicken stock
- Noodles (I use ready-to-wok noodles for convenience)
- Heat the oil in a frying pan or wok. If your pan is non-stick, make sure its covered fully as this will helped when it comes to washing up
- Add your chicken to the pan, and cook until browned all over. The smaller the pieces of chicken, the quicker these will cook
- Add your thinly sliced pepper to the pan, and stir fry for a further 2-3 minutes
- Add the soy sauce, chicken stock and your other vegetables to the stir fry. Continue to cook until the chicken is fully cooked, the flesh being white and its juices running clear.
- Add cooked noodles to the mixture and stir to combine.
- Serve and enjoy!!
This recipe comes in £2.18 per person, so is fantastic when you need a cheap and quick dinner.