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


  • 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


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.


  1. Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.

  2. 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.

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