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 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 or Birds Eye Chicken (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
6 
Spring Onions (thickly sliced)
1 
clove
 
Garlic (crushed)
60 
ml
 
Chicken stock
2 
tablespoons
 
Light Soy Sauce

Our 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 (cook according to pack cooking instructions), 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
Try adding Birds Eye Peas to any stir-fry recipe
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Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
195
7 g