Guest chef

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!

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Sticky chicken stir-fry with slaw

  • Serves 4
  • Total time 30 mins
5.0/5 rating (2 votes)
Sticky chicken stir-fry with slaw
Sticky chicken stir-fry with slaw

step by step

  • 1Pour the marinade into a small pan. Halve and deseed 1 of the chillies. Add it to the pan along with the five spice. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring, until reduced and thick.
  • 2Meanwhile, heat the oil in a wok. Brown the chicken in batches 
for 4-5 minutes until cooked through; transfer to a plate.
  • 3Return all the chicken to the wok and season. Pour the marinade over the chicken, discarding the chilli, and stir.
  • 4For the slaw, deseed and finely chop the remaining chillies, and transfer to a bowl with the salad, cucumber and coriander. Whisk the sesame oil, lime zest and three-quarters of the lime juice. Pour over, toss and season.
  • 5Add the reserved lime juice to the chicken; mix. Serve with the slaw – sprinkled with sesame seeds – and the lime wedges.
  • Photograph by Martin Poole

You will need

  • 1 x 295g bottle Taste the Difference smoky barbecue and brown ale marinade
  • 3 red chillies
  • 2 tsp Chinese five spice
  • 1 tbsp olive oil
  • 4 chicken breast fillets, cut into strips
  • 1 x 400g bag sweet leaf salad
  • ½ cucumber, deseeded 
and sliced
  • ½ x 31g pack coriander, chopped
  • 1½ tbsp toasted sesame oil
  • juice and zest of 1 lime, plus extra lime wedges to serve
  • 1 tbsp sesame seeds, toasted

+ Nutritional Information