CHICKEN, CHILLI & MIXED GREENS STIR-FRY

Takes: 20min Serves: 4

  • 3tbsp vegetable oil, or 2tbsp vegetable oil and 1tbsp sesame oil
  • 670g pack skinless chicken
  • breast fillets, sliced
  • 110g (4oz) tenderstem
  • broccoli, halved
  • ½ savoy cabbage, shredded
  • 110g (4oz) frozen soya beans
  • (such as Birds Eye)
  • 110g (4oz) mangetout
  • 8tbsp sweet chilli sauce
  • 2tbsp dark soy sauce
  • Freshly ground pepper
  • Noodles or rice, to serve

Money Saving Tip

This recipe also works really well with sliced lean pork steaks if you don’t fancy chicken.

Step by Step

1 Heat the oil in a large wok or frying pan and cook the chicken for 5-6 minutes until golden and cooked through. Remove from the pan using a slotted spoon and keep warm. At the same time, cook the tenderstem broccoli in boiling water for 3-4 minutes until just tender, then drain.

2 Add all the green vegetables to the pan and stir-fry for 2-4 minutes until softened and golden in places.

3 Return the chicken to the pan, add the sweet chilli sauce and soy sauce, and stir-fry for a further minute until piping hot. Season with freshly ground pepper, and serve with noodles or rice.

Cookery query? email: Nicky Palmer, nichola.palmer@bauer.co.uk, or write to Nicky Palmer Cookery that's life!, 2nd Floor, Academic House, 24-28 Oval Road, London NW1 7DT

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