Share on
Share this recipe:

Chicken and Pea Stir-fry

Chicken and pea stir-fry
Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level
Pea and Chicken Stir-fry is perfect for a quick and easy midweek meal. Add lots of colour to your dishes with a mix of fresh vegetables, alongside juicy pieces of Birds Eye Chicken.
'
Preparation time
'
Cooking time
4
Nr of servings
Difficulty Level

Ingredients

  • 2 tablespoons cornflour
  • 2 tablespoons sherry
  • 2 tablespoons sunflower oil
  • 2 skinless chicken breasts (sliced into strips)
  • salt
  • freshly ground black pepper
  • 100 g chinese cabbage (shredded finely)
  • 1 red pepper (deseeded and sliced)
  • 175 g bean sprouts
  • 100 g Birds Eye Peas
    Deliciously Tender Garden Peas
  • 6 spring onions (thickly sliced)
  • 1 clove garlic (crushed)
  • 60 ml Chicken stock
  • 2 tablespoons light soy sauce

Method

  1. Blend the corn flour with the sherry
  2. 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.
  3. Lift out with a slotted spoon and set aside.
  4. 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.
  5. Return the chicken to the pan and stir in the stock, soy sauce and sherry mixture
  6. Cook for another minute until the liquid has thickened slightly and the vegetables are still crisp
  7. Taste and check the seasoning, then serve at once with plain white rice
Serving tip

Try adding Birds Eye Peas to any stir-fry recipe

Share on
Share this recipe: