Winter chicken stir-fry
Serves: 4
Total time: 
Photographed by Martin Poole
Winter chicken stir-fry
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
488Kcal
Fat
17gr
Saturates
4gr
Carbs
46gr
Sugars
9gr
Fibre
7gr
Protein
39gr
Salt
3.2gr
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!
See more of Lucy Jessop’s recipes
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!
See more of Lucy Jessop’s recipes
Ingredients
- 1 x 500g pack skinless boneless chicken thighs, fat removed and sliced
- 50g ginger, finely chopped
- 4 garlic cloves, finely chopped
- 2 red chillies, deseeded
- 3 limes
- 1 tbsp olive oil
- 3 nests wholewheat noodles
- ½ savoy cabbage, sliced
- 1 x 200g pack sugarsnap peas, halved lengthways
- 4 tbsp kicap manis
- 6 spring onions, sliced
- 50g cashew nuts, toasted and chopped
Step by step
- Put the chicken in a bowl with half the ginger, half the garlic and one of the chillies, finely chopped. Finely grate in the zest of 1 lime; squeeze in the juice. Marinate for 10 minutes.
- Heat the oil in a wok over a medium heat. Stir-fry the chicken for 4-5 minutes until browned. Cook the noodles to pack instructions, then drain.
- Add the cabbage to the wok; stir-fry for 2 minutes. Add the sugarsnaps and fry for a further minute. Mix the kicap manis with the juice of 1 lime and add with the remaining garlic and ginger. Stir-fry for 2 minutes.
- Toss in the noodles, spring onions and cashews. Serve with slices of the second chilli, and lime wedges on the side.
