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Spring greens and chicken stir-fry recipe

Spring greens and chicken stir-fry recipe

34 ratings

See method

  • Serves 4
  • 3 mins to prepare and 7 mins to cook
  • 233 calories / serving
  • Healthy
  • Dairy-free


  • 2 tbsp olive oil
  • 4 chicken breasts
  • 2 tbsp ginger
  • 4 cloves garlic
  • 1 red chilli, deseeded and diced (optional)
  • 250g mushrooms
  • 200g can water chestnuts, drained
  • 350g spring greens, washed
  • 2 tbsp soy sauce

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    1g 7%
  • Sugars

    4g 5%
  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 7.2g Protein 33.4g Fibre 3.9g


  1. Heat the oil in a large wok over a high heat. Cut the chicken breasts into strips and add to the wok. Stir constantly for 3-4 minutes until they start to brown.
  2. Add the ginger (finely chopped), garlic (peeled and sliced), chilli and mushrooms (quartered). Fry for a minute, stirring constantly.
  3. Slice the water chestnuts and trim and slice the spring greens. Add both to the pan along with the soy sauce. Keep stirring until the greens are wilted and softened (about 1-2 minutes). Check the meat is cooked through with no pink showing. Serve immediately.

See more Chicken recipes

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