Summery chicken stir-fry

Full of fibre and vitamin C ,this chicken dish is much healthier – but just as tasty – as a takeaway

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 420
  • fat 16g
  • saturates 3g
  • carbs 0g
  • sugars 12g
  • fibre 6g
  • protein 45g
  • salt 0.78g


  • handful cashew nuts
  • 2 tbsp sunflower oil
  • 2 boneless skinless chicken breasts, cut into thin strips
  • 3 spring onions, sliced
  • 175g small broccoli florets
  • 175g sugar snap peas or mange tout
  • half a small head Chinese leaves, shredded
  • 2 tbsp hoisin sauce


Add some noodles
For a quick ccompaniment, break up 200g rice noodles into a large bowl, pour over boiling water to cover, leave for 4 mins, then drain and toss in a little sesame oil.


  1. Heat a wok or large frying pan. Add the cashews and fry until toasted. Remove and set aside. Add 1 tbsp oil and the chicken, fry quickly until evenly browned, then remove from the pan.

  2. Add the remaining oil along with the spring onions and broccoli, and stir-fry quickly for 2-3 mins, then add the peas and Chinese leaves and stir-fry for a further min. Return the chicken to the pan with the hoisin sauce and 6 tbsp water. Bring to the boil, then cover and cook for 5 mins until the chicken is cooked through. Scatter over the nuts to serve.

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