Spicy chicken & veg stir-fry

Asian dishes are easy to throw together, full of flavour and packed with veg, The perfect quick meal for the health conscious foody

Prep:10 mins
Cook:15 mins
Ready in 25 minutes

Serves 4
Easy

Nutrition per serving

kcal 272
fat 8g
saturates 1g
carbs 13g
sugars 11g
fibre 3g
protein 38g
salt 2.67g

Ingredients

400g mixed green vegetables
1 tbsp sunflower oil
4 skinless chicken breasts, sliced
1 red chilli, desseded and sliced
120g sachet stir-fry oyster sauce (we used Blue Dragon, or make your own (see below)
1 tbsp soy sauce
25g toasted cashews, or more if you like
bunch spring onions, sliced

Tip

Make your own: Oyster stir-fry sauce
Mix together 2 tbsp soy sauce, 3 tbsp oyster sauce, 2 chopped garlic cloves, 1 tbsp white wine vinegar and 2 tbsp ketchup.

Method

Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.