sticky ginger chicken stir-fry

Preparation time 10 minutes Cooking time 10 minutes 400g skinless chicken mini breast fillets, halved lengthways thumb-sized piece of fresh root ginger, peeled and cut into matchsticks 3 tablespoons sweet chilli sauce low-calorie cooking spray 200 g mangetout, trimmed 200 g baby courgettes, thinly sliced lengthways 150g Chinese cabbage, thickly sliced 8 spring onions, thinly sliced small handful of coriander leaves Mix together the chicken, ginger and 1 tablespoon of the sweet chilli sauce in a bowl.

Spray a large nonstick wok or frying pan with cooking spray and heat over high heat. Add the chicken and stir-fry for about 4-5 minutes until lightly browned.

Add the mangetout, courgettes and cabbage to the pan and stir-fry for 4-5 minutes, or until the chicken is cooked through and the vegetables are just tender.

Stir in the spring onions and remaining sweet chilli sauce and cook for a further few seconds until heated through. Scatter over the coriander leaves and serve with steamed rice or noodles.

For quick prawn vegetable stir-fry, follow the recipe for Sticky Ginger Chicken Stir-fry, replacing the chicken with 600 g raw peeled and deveined tiger prawns and using a 400g(13 oz)pack ready-prepared stir-fry vegetables of your choice instead of the mangetout, courgettes and cabbage.

qingquang

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