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For the Stir Fry:

  • 300 g chicken breast sliced into strips (or pork fillet)
  • 1 tbsp honey
  • 3 tbsp sunflower oil
  • 6 spring onions, sliced
  • 1/2 red chilli, diced
  • 200 g sugar snap peas
  • 1 red pepper, deseeded & sliced
  • 250 g brown mushrooms, halved
  • salt & black pepper

For the Sauce

  • 3 tbsp soy sauce
  • 3 tbsp apple juice
  • 1 tbsp rice wine vinegar
  • 1 tbsp caster sugar
  • 1 clove garlic, crushed
  • 2 tsp cornflour


  1. Toss the chicken (or pork) in the honey and season. Heat a frying pan until hot. Add 1 tbsp of oil. Quickly brown the meat. Set aside.
  2. Heat the remaining oil. Add spring onions and chilli and fry for 1 minute.  Add the remaining vegetables and stir fry for 4 to 5 minutes.
  3. Mix all the sauce ingredients together in a bowl.
  4. Return the meat to the pan with the sauce. Toss everything together and fry for 2 minutes.
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