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Sticky ginger chicken and green beans stir-fry
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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.
Typical values per serving:
This recipe was first published in August 2012.