Chicken And Pea Stir Fry

Serves: 10
Preparation time approx. 25 minutes

Ingredients:

• 4 teaspoons cornflour
• 4 tablespoons sherry
• 4 tablespoons sunflower oil
• 4 skinless chicken breasts, sliced into strips
• Freshly ground black pepper
• 250g Chinese cabbage, shredded finely
• 2 red peppers, deseeded and sliced
• 350g bean sprouts
• 250g Birds Eye Foodservice Peas
• 10 spring onions, thickly sliced
• 2 cloves garlic, crushed
• 120ml chicken stock
• 4 tablespoons light soy sauce

To prepare:

1. Blend the cornflour with the sherry.
2. Heat the oil in a wok or large frying pan until very hot. Season the chicken and cook for 2 minutes, stirring all the time.
3. Lift out with a slotted spoon and set aside.
4. Reheat the pan and add the cabbage, red pepper, bean sprouts, peas, spring onions and garlic. Cook for 3–4 minutes, stirring all the time.
5. Return the chicken to the pan and stir in the stock, soy sauce and sherry mixture.
6. Cook for another minute until the liquid has thickened slightly and the vegetables are still crisp.
7. Taste and check the seasoning, then serve at once with plain white rice.

*Guideline Daily amounts are guidelines only for adults. Individual requirements will vary depending on age, gender, weight and physical activity.

TIP: Try adding Birds Eye Foodservice Peas to any stir-fry recipe.

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