Chicken and Pea Stir-fry

Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level

Chicken and Pea Stir-fry

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
'
Nr of servings
4
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

Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
195
7 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.