Chicken and pea stir-fry
Chef:
Birds Eye
Prep:
15 mins
Cook:
10 mins
This tasty stir-fry is packed with healthy veg and lean chicken - the perfect healthy dinner for your growing family.
2 tsp cornflour
2 tbsp sherry
2 tbsp sunflower oil
2 skinless chicken breasts (sliced into strips)
Salt and pepper
100g Chinese cabbage (shredded finely)
1 red pepper (deseeded and sliced)
175g bean sprouts
100g of Birds Eye Peas
6 spring onions (thickly sliced)
1 garlic clove (crushed)
60ml chicken stock
2tbsp light soy sauce
Blend the cornflour with the sherry
Heat the oil in a wok or large frying pan until very hot. Season the chicken and cook for 2 minutes, stirring all the time
Lift out with a slotted spoon and set aside
Reheat the pan and add the cabbage, red pepper, bean sprouts, peas, spring onions and garlic. Cook for 3–4 minutes, stirring all the time
Return the chicken to the pan and stir in the stock, soy sauce and sherry mixture
Cook for another minute until the liquid has thickened slightly and the vegetables are still crisp
Taste and check the seasoning, then serve at once with plain white rice
Serves
4
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Dinner
Level of Difficulty
Easy
