Spicy chicken & veg stir-fry

Recipe uploaded by

Good Food

1 rating

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

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.

Per serving

272 kcalories, protein 38g, carbohydrate 13g, fat 8 g, saturated fat 1g, fibre 3g, salt 2.67 g

Latest comments and suggestions

• chrishawkes

  01 October 2008

  chrishawkes rated and commented on this recipe

  

  Tasty!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/6639/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 15 mins

Low-fat

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

Per serving

272 kcalories, protein 38g, carbohydrate 13g, fat 8 g, saturated fat 1g, fibre 3g, salt 2.67 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.