Wednesday, 19 April 2017

Chicken, sugar-snap peas, sprouting broccoli and basil stir fry.

A very easy dish to cook and doesn't take long either, I would recommend cutting all your vegetables before starting the cooking process.


  • 1 tbsp of a Nut oil (or olive oil if you don't have anything else)
  • 4 Chicken Breasts
  • 4 Spring Onions, sliced
  • 1 Red Pepper cut into cubes
  • 1 tbsp of Unsalted Peanuts
  • 250g of Sugar-snap Peas
  • 200g of tender Stem broccoli each one cut into three piece lengths
  • 1 small handful of basil
  • 1 tbsp of Dark Soy Sauce
  • 1 tbsp of Oyster Sauce
  • 2 tbsps of Fish Sauce
  • 1 tbsp of Fruit Sugar
  • 1 pinch of Chilli Powder
  • Juice of 1 Lime

Serves 4


Slice the chicken quite thinly and fry for five minutes of a high heat. Add the pepper, peanuts, sugar-snap peas and broccoli. Heat with stirring for 8 to 10 minutes. 

Mix the sauce ingredients together and pour over the stir fry. Add a further 1 tbsp of water and the spring onions. Cook until the sauce has thickened (around five minutes). 

Add the basil, stir and serve with rice.

Sugar-snap Peas

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