Chicken & veg stir fry with green beans and mushrooms

Chicken & veg stir-fry

Black bean sauce & wholewheat noodles

Chicken & veg stir fry with green beans and mushrooms

20 mins

Not Too Tricky

serves 2

About the recipe

My colourful Chinese-style stir-fry is easy, delicious and good for you, plus it’s ready in less time than it takes to order a takeaway. Give it a go!


nutrition per serving

506

Calories


11.6g

Fat


1.7g

Saturates


18.6g

Sugars


1.5g

Salt


30.7g

Protein


70.3g

Carbs


10.6g

Fibre


of an adult’s reference intake


Recipe From

Jamie and Jimmy's Friday Night Feast

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Ingredients

1 clove of garlic

4cm piece of ginger

1 fresh red chilli

2 carrots

½ a red onion

1 red pepper

80g purple sprouting or tenderstem broccoli

80g mixed mushrooms

1 free-range chicken breast

1 teaspoon Chinese five-spice

1 tablespoon sesame oil

1 teaspoon vegetable oil

130g baby corn

80g mangetout or sugar snap peas

2 wholewheat noodle nests (130g)

1 tablespoon reduced-salt soy sauce

1 tablespoon black bean sauce

1 teaspoon sesame seeds

optional: a few sprigs of fresh coriander

Top Tip

Feel free to mix up the veg, or swap out the chicken for another protein.

Method

  1. Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
  2. Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
  3. Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil.
  4. Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden.
  5. Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with a bit of bite.
  6. Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
  7. Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
  8. Divide between your plates, scatter over the sesame seeds and coriander, and dig in.

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