Chicken stir-fry recipe

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 472 calories / serving
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This ginger and chilli chicken stir-fry is perfect for a speedy weeknight meal – ready in just 15 minutes and ideal for using up your leftovers. Throw in all of your favourite greens or anything you've got in the fridge. Double the ingredients for a tasty lunch the next day, too.

  1. Heat the olive oil in a pan. Whisk the egg with the soy sauce, add to the pan and swirl. Cook for 1-2 mins, then roll up, shred; set aside.
  2. Add a little olive oil to the pan. Fry the ginger, spring onions and chilli for 1 min.
  3. Add the chicken, baby corn and mangetout for 1 min, rice for 1 min, then oyster sauce for 2 mins. Stir in the sesame oil and the egg ribbons.

Tip: Roast your own chicken at home - try this honey roast chicken recipe.

See more Chicken recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women or people who are unwell, cook eggs until the whites and yolks are solid.

  • Ingredients

  • 1 ½ tsp olive oil
  • 1 egg
  • 1 tsp soy sauce
  • 25g ginger, minced
  • 3 spring onions, sliced
  • 1 red chilli, sliced
  • 150g cooked roast chicken, shredded
  • 1 x 175g pack baby corn and mangetout, sliced
  • 250g cooked basmati rice
  • 1 tbsp oyster sauce
  • ½ tsp sesame oil
  • Energy 1975kj 472kcal 24%
  • Fat 22g 32%
  • Saturates 7g 36%
  • Sugars 6g 6%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 41.5g Protein 27.7g Fibre 3g

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