Summery chicken stir-fry

Summery chicken stir-fry

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(13 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2
Full of fibre and vitamin C ,this chicken dish is much healthier - but just as tasty - as a takeaway

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal420
  • fat16g
  • saturates3g
  • carbs0g
  • sugars12g
  • fibre6g
  • protein45g
  • salt0.78g
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  • handful cashew nuts



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 boneless skinless chicken breasts, cut into thin strips
  • 3 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 175g small broccoli florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 175g sugar snap pea or mange tout
  • half a small head Chinese leaves, shredded
  • 2 tbsp hoisin sauce


  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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Comments, questions and tips

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jaew's picture
25th Jun, 2013
This is a healthy Thai dish. It is very delicious and would be nicer if you add more colorful vegetables such as red peppers. Also you can deep fry the chicken instead. I actually learned this dish in my own home when I took a thai cooking course from Harmony Thai Cuisine (
22nd Mar, 2013
Really delicious. Very nutritious. Am planning to do this again next week!
4th Nov, 2011
Great! Very simple and tasty, though I used bok choi instead of greens, and shitaki mushrooms rather than mange tout. Will make again.
2nd Sep, 2009
Wonderful :).... i did not find mangetout and chinese leaves so i left them out... i used 100ml of Hoisin sauce for 2 servings and i covered the chicked in cornflour before frying.... it came soooooo tasty... and then i complemented the dish with some instant noodles on the side.. i would recommend it
13th Aug, 2008
I changed the Chinese leaves for chicory. Did not have Hoisin sauce so simply used a shake of spicy chicken seasoning. I served it with a jacket potato and it was quick and delicious - but I'm afraid a stir-fry was too adventurous for my husband. He spent his time picking out the bits he could eat! I wish he would try something a little more out of the ordinary. I sometimes cook something for myself seperately if I have the time.
3rd Jul, 2008
Great, quick and tasty :)
12th Jun, 2008
this was delicious and so easy.
19th Apr, 2008
Lovely tasting dish. I used the remains of a cabbage in place of the chinese leaves (cheaper!). I also used more hoisin sauce than it says and added water to make more sauce. Added some egg noodles for the last couple of minutes to make a delicious complete meal.
27th Mar, 2008
Dead simple and scrummy
6th Jan, 2008
I was a bit dubious at first as i assumed this would have hardly any taste, pleased to say that i was very wrong and i loved it, easy and quick to make.


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