15 mins
preparation
10 mins
cooking
Easy
4
Servings
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.
Our method
- Blend the corn flour 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 (cook according to pack cooking instructions), 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
Tip!
- Try adding Birds Eye Peas to any stir-fry recipe
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
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
