This Chicken Stir Fry with Sugar Snap Peas recipe is a speedy stir fry for busy work nights, that can be made with pork or chicken, in a matter of minutes.
For a veggie alternative, give this Tofu and Mushroom Vegetarian Stir Fry a go!
Ingredients
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
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
3 tbsp apple juice
1 tbsp rice wine vinegar
1 tbsp caster sugar
1 clove garlic, crushed
2 tsp cornflour
Method
- 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.
- 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.
- Mix all the sauce ingredients together in a bowl.
- Return the meat to the pan with the sauce. Toss everything together and fry for 2 minutes.
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