Ingredients
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
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
Serving tip
Try adding Birds Eye Peas to any stir-fry recipe
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Info per serving
KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
195
7 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.