Fruity chop suey
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Stay away from that takeaway! This oh-so-delicious, easy-to-prepare chicken and vegetable stir-fry is ready in just 20 minutes
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Cooking time: 20 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Never be tempted to add extra oil to the wok once you've started cooking.
- 1tsp vegetable oil
- 2 x 150g (5½ oz) chicken fillets, thinly sliced
- 1 onion, sliced
- 227g can pineapple chunks in juice
- 1cm (½ in) piece root ginger, grated
- 1 garlic clove, crushed
- 1 carrot, cut into matchsticks
- 100g (3½ oz) baby corn
- 70g (2½ oz) mangetout, sliced in half
- 2tbsp soy sauce
- 350g pack fresh beansprouts
- 300g pack fresh noodles
Method
- Heat the oil in a wok or large frying pan. Add the chicken and fry for 3 mins. Add the onion and cook for a further 3 mins.
- Drain the pineapple, reserving 4tsp of the juice, and add to the frying pan with the ginger, garlic, carrot, baby corn and mangetout. Stir-fry over a high heat for 2 more mins.
- Add the soy sauce, reserved pineapple juice, beansprouts and noodles, and stir-fry until the noodles are piping hot.
Nutritional information per portion
- Calories 240(kcal)
- Fat 5.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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