Spicy Chicken Stir Fry

350g Chicken Breast Meat (cut into strips)

1 Tablsp Soy Sauce

1 Teasp of Chilli

2 Cloves of Garlic (peeled and chopped)

1 Tablsp Sunflower or Olive Oil

3 Spring Onions (washed and sliced)

2 Peppers (washed, de-seeded and sliced)

1 Packet of Baby corn (washed)

1 Packet of Mange tout (washed)

1 Packet of Bean sprouts (washed)

200g Long Grain Rice (cooked)

1. Marinade the chicken in the soy, chilli and garlic for two hours.

2. Heat the oil in a wok; add the chicken to the pan. Fry for 3-4 minutes until the chicken is cooked.

3. Add vegetables and stir-fry for another minute. Serve with boiled rice.

For a convenience version use frozen stir fry vegetable mix in place of the fresh vegetable and a jar / sachet of Chinese sauce of your choice in place of the marinade

A 412.5g serving contains:

of an adults reference intake.