Save to your scrapbook

    Sticky ginger chicken and green beans stir-fry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Sticky ginger chicken and green beans stir-fry

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    350g essential Waitrose British chicken mini breast fillets, halved lengthways
    4cm piece root ginger, peeled and cut into matchsticks
    3 tbsp Cooks’ Ingredients sweet chilli sauce
    Splash sunflower oil
    200g trimmed fine green beans
    200g baby courgettes, halved lengthways
    ½ x Chinese leaf lettuce, thickly sliced
    1 bunch of salad onions, thinly sliced
    Handful fresh coriander leaves


    1. Mix together the chicken, ginger and 1 tablespoon of the sweet chilli sauce. Add the oil to the wok and heat until hot.

    2. Add the chicken and stir-fry for 3 minutes. Add the beans, courgettes and cabbage and cook for a further 4-5 minutes, until the chicken is cooked and the vegetables are tender.

    3. Stir in the salad onions and remaining sweet chilli sauce, and cook for a few seconds more. Scatter over the coriander leaves and serve with steamed rice or noodles.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars