• Ingredients
     
    • 1-2 tbsp ground nut or toasted sesame oil
    • 1 pack Chicken Stir-fry Strips, 440g
    • 150g Mixed vegetables, cut into thin batons or julienne strips
    • Homemade stir-fry sauce, made of 1 tbsp honey, 2 tbsp soy sauce, 1-2 small fresh chillies and 2-3 cloves garlic, all whizzed up together
    • 100g chopped leafy greens, such as pak choi, spring greens or savoy cabbage
    • Sesame seeds
  • Method
     
    1. Heat a wok or large frying pan on a high heat until almost smoking.
    2. Add the oil and the chicken, tossing quickly to cook. After 3 minutes, add the vegetables and stir-fry sauce and toss or sauté for 2 minutes.
    3. Add the greens and stir-fry for a further 1 minute, so the leaves don’t wilt completely and still retain some of their fresh texture.
    4. Sprinkle over sesame seeds and serve immediately with noodles or steamed rice.
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