Bookmark Recipe
Perfect quick midweek meal. Use your favourite vegetables or whatever you have in the fridge
Nutrition per serving
kcal
474kcal
protein
36g
total fat
10g
iron
1.4mg
carbs
62g
Ingredients
- 4 chicken breasts, thinly sliced
- 2 tablesp. olive oil
- 1 garlic clove, crushed
- 1 red onion, thinly sliced
- 400g fresh vegetables, thinly sliced e.g. peppers, mange-tout, celery, mushrooms
- 4cm piece of fresh ginger, peeled and chopped
- 2 tablesp. soy sauce
- A few drops of sesame oil, if available
- A little salt and freshly ground black pepper
- Handful of fresh coriander, chopped
Main
- 4 chicken breasts, thinly sliced
- 2 tablesp. olive oil
- 1 garlic clove, crushed
- 1 red onion, thinly sliced
- 400g fresh vegetables, thinly sliced e.g. peppers, mange-tout, celery, mushrooms
- 4cm piece of fresh ginger, peeled and chopped
- 2 tablesp. soy sauce
- A few drops of sesame oil, if available
- A little salt and freshly ground black pepper
- Handful of fresh coriander, chopped
Heat a wok or large frying pan until really hot, add a tablespoon of oil and stir-fry the chicken for 4-5 minutes until golden. When cooked remove to a plate.
Reheat the wok or pan and add the remaining oil. Add in the garlic, vegetables and ginger and stir-fry for a couple of minutes until they just begin to soften.
Add back in the chicken, the soy sauce, a splash of water, sesame oil and some black pepper.
Continue to stir-fry for a couple of minutes. Taste for seasoning. You may need to add a little salt.
Sprinkle over the coriander and serve with noodles or rice.
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Heat a wok or large frying pan until really hot, add a tablespoon of oil and stir-fry the chicken for 4-5 minutes until golden. When cooked remove to a plate.
Reheat the wok or pan and add the remaining oil. Add in the garlic, vegetables and ginger and stir-fry for a couple of minutes until they just begin to soften.
Add back in the chicken, the soy sauce, a splash of water, sesame oil and some black pepper.
Continue to stir-fry for a couple of minutes. Taste for seasoning. You may need to add a little salt.
Sprinkle over the coriander and serve with noodles or rice.
Chicken & veg stir-fry
Black bean sauce & wholewheat noodles
- Dairy-freedf
Black bean sauce & wholewheat noodles
Nutrition per serving Plus
Calories 506 25%
Fat 11.6g 17%
Saturates 1.7g 9%
Sugars 18.6g 21%
Salt 1.5g 25%
Protein 30.7g 61%
Carbs 70.3g 27%
Fibre 10.6g -
Ingredients
- 1 clove of garlic
- 4 cm piece of ginger
- 1 fresh red chilli
- 2 carrots
- ½ a red onion
- 1 red pepper
- 80 g purple sprouting , or tenderstem broccoli
- 80 g mixed mushrooms
- 1 free-range chicken breast
- 1 teaspoon Chinese five-spice
- 1 tablespoon sesame oil
- 1 teaspoon vegetable oil
- 130 g baby corn
- 80 g mangetout , or sugar snap peas
- 2 wholewheat noodle nests , (130g)
- 1 tablespoon reduced-salt soy sauce
- 1 tablespoon black bean sauce
- 1 teaspoon sesame seeds
- a few sprigs of fresh coriander
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
Method
- Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
- Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
- Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil.
- Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden.
- Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with a bit of bite.
- Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
- Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
- Divide between your plates, scatter over the sesame seeds and coriander, and dig in.