15 mins
preparation time
10 mins
cooking time
Intermediate
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 Birds Eye Chicken.
Preparation
- 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, 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
Product Ingredients
Ingredients List
2
tablespoons
cornflour
2
tablespoons
sherry
2
tablespoons
sunflower oil
2
skinless chicken breasts (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
