World Cuisine

  • 400 g (13 oz) skinless chicken mini breast fillets, halved lengthways
  • thumb-sized piece of fresh root ginger, peeled and cut into matchsticks
  • 3 tablespoons sweet chilli sauce
  • low-calorie cooking spray
  • 200 g (7 oz) mangetout, trimmed
  • 200 g (7 oz) baby courgettes, thinly sliced lengthways
  • 150 g (5 oz) Chinese cabbage, thickly sliced
  • 8 spring onions, thinly sliced
  • small handful of coriander leaves

Mix together the chicken, ginger and 1 tablespoon of the sweet chilli sauce in a bowl.

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the chicken and stir-fry for about 4–5 minutes until lightly browned.

Add the mangetout, courgettes and cabbage to the pan and stir-fry for 4–5 minutes, or until the chicken is cooked through and the vegetables are just tender.

Stir in the spring onions and remaining sweet chilli sauce and cook for a further few seconds until heated through. Scatter over the coriander leaves and serve with steamed rice or noodles.

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