Chicken Stir Fry

  • DifficultyEasy
4 tbs reduced-salt soy sauce
1 tsp ground ginger
1 tsp Chinese five spice
1/2 - 1 tsp chilli flakes
1 tbs sesame seed
1 tbs clear honey
350g (12oz) boneless, skinless, chicken breast, sliced
2 dsp rapeseed oil
600g pack stir fry vegetables (mixed peppers, beansprouts, sugar snap peas, carrots, pok choi)
4 spring onions, sliced diagonally

In a large bowl mix the reduced salt soy sauce, ginger, chinese five spice, Schwartz crushed chillies, sesame seeds and honey. Add the chicken and stir to coat.

Set aside to marinade while you prepare the vegetables. Heat half of the oil in a wok, or large frying pan and stir fry the vegetables for about 4-5 minutes. Set aside.

Heat the remaining oil and stir fry the chicken for 3-4 minutes, reserving the marinade. Add the reserved marinade and spring onions to the chicken and cook for a further 2 minutes, or until the chicken is cooked through.

Stir in the cooked vegetables and warm through for another couple of minutes.

Great served with boiled egg noodles tossed with sesame seeds. Finish dish with Schwartz crushed chillies to garnish.

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