Week 2-THURSDAY – DINNER Easy Chicken Stir-Fry

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Serves 2 (each serving contains approximately 600 kcal)

5 minutes
45 Minutes
Difficulty: Easy
Serves: Serves 2
salt (optional) and freshly ground black pepper
1 ½ teaspoons honey (7.5g)
5 teaspoons reduced sodium soy sauce (25g)
50g frozen peas
2 tablespoons rapeseed oil (30g)
2 teaspoons easy ginger (10g)
100g wholegrain rice
300g mangetout
315g readymade stir-fry vegetable mixture (such as broccoli, mangetout & mixed vegetables)
5 scallions
150g baby corn
225g stir-fry chicken strips


Slice the chicken into bite-sized pieces. Cut the baby corn into slices. Cut the scallions into slices.

Meanwhile, rinse the rice in a sieve and put in a pan with 300ml of water. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes and then leave to sit for another 10 minutes for perfectly cooked rice.

Heat a wok or large non-stick frying pan. Add half of the oil and stir-fry the chicken for 5 minutes, tossing occasionally until the chicken is piping hot with no pink meat and the juices run clear and the rice is tender. Tip on to a plate.

Add the rest of the oil to the wok and swirl it around. Tip in the corn, scallions and ginger and stir-fry for 1 minute, then add the peas and stir-fry for another 1-2 minutes.

Fold in the vegetable stir-fry mix, cooked chicken pieces and rice, then sprinkle over the soy and honey. Season with pepper and stir-fry for 2-3 minutes until everything is piping hot and the vegetables are tender but still have crunch.

Divide the easy chicken stir-fry between bowls to serve.