Get your five-a-day in a single meal with this quick chicken stir-fry packed with flavour and essential vitamins.
Ingredients
- 1 tbsp sunflower oil
- 1 large chicken breast, cut into 1cm wide strips
- ½ chinese leaf cabbage, shredded
- 150g beansprouts
- 150g baby corn, halved lengthways
- 1 large carrot, thinly sliced
- 150g mangetout, halved lengthways
- Bunch of spring onions, finely sliced
- 150g pack straight-to-wok noodles
- For the stir-fry sauce
- Grated zest and juice of 1 small orange
- Thumb-size piece of fresh ginger, grated
- 1 tsp soy sauce, plus extra to serve
- 2 tbsp sweet chilli sauce
- 2 tbsp toasted sesame seeds
Method
- 1. Heat a splash of oil in a wok. Add the chicken and stir-fry for 5 minutes until golden and cooked through.
- 2. Meanwhile mix the ingredients for the stir-fry sauce in a bowl. Add the chicken to the stir-fry sauce, mix, then return the wok to the heat.
- 3. Make sure the wok is hot, then add a splash of oil. Add the cabbage and stir-fry for 5 minutes until wilted. Add the beansprouts and remaining veg, then fry for another 5 minutes.
- 4. Return the chicken and the sauce to the wok with the noodles and cook for 1-2 minutes until hot. Serve immediately with extra soy sauce.
Nutritional info
Per serving: 455kcals, 17.5g fat (2.8g saturated), 33.5g protein, 39.9g carbs (27.1g sugars), 1g salt, 12g fibre