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Recipes
Chicken & Broccoli
Ingredients
1 Tbsp vegetable oil
4 skinless, boneless chicken breasts, sliced thinly
250g broccoli florets
For the sauce:
3 tbsp oyster sauce
1 tsp 5 spice powder
1 tsp honey
1 tbsp sherry
1 tsp cornflour
Egg Noodles to serve
Method
Mix all of the sauce ingredients together in a bowl.
Heat the oil in the wok to 200ºC, add the chicken and stir- fry for 1-2 minutes until beginning to
brown.
Add the broccoli and stir-fry for 3-4 minutes. Pour in the sauce and reduce the heat to 150ºC,
cook for 2-3 minutes until the sauce thickens and the broccoli is tender, stirring all the time.
Serve with cooked egg noodles.
Tip: As an vegetarian alternative replace the chicken with tofu
Chilli Lemon Chicken
Ingredients
4 skinless, boneless chicken breasts, cut into thin strips
1 tbsp cornflour
2 tbsp vegetable oil
1 tsp finely chopped root ginger
4 spring onions, sliced
1 red chilli finely chopped (seeds removed) or ½ tsp dried chillies
100g snow peas, cut in half horizontally
Grated rind of 1 lemon and juice of 2 lemons
30ml honey
1 tsp caster sugar
1 tbsp soy sauce
Method
Toss the chicken in the cornflour to coat well.
Heat the oil in the wok to 200ºC, add ginger, spring onions and chilli and stir-fry for 1 minute.
Add the chicken and stir-fry until lightly browned. Add the snow peas and continue to stir-fry for
2-3 minutes until cooked.
Mix the lemon, honey, sugar and soy sauce together and add to the wok. Stir-fry for 1-2 minutes,
coating all of the chicken with the sauce. Add a little water if the sauce becomes too thick.
Serve with cooked rice or noodles.
For a vegetarian option, replace the chicken with quorn.
Prawn Stir Fry
Ingredients
1-2 tbsp vegetable oil
3 spring onions, sliced
1 red pepper, sliced thinly
1 orange pepper, sliced thinly
1 yellow pepper, sliced thinly
1 green chilli, chopped finely, seeds removed
2 heads Bok Choy, sliced lengthways
250g Tiger prawns, cooked and peeled
Rind and juice of 1 lime
1 tbsp honey
Salt and pepper to taste
Method
Heat oil in the wok to 180ºC, add the spring onions, peppers and chilli and stir-fry for 1-2
minutes, add the Bok Choy and prawns and continue stir-frying for 3-4 minutes.
Mix the lime with the honey and seasonings and pour over the prawn mixture, stir-fry for a
further minute and serve with cooked rice or noodles.
Beef Curry Stir Fry
Ingredients
2 tbsp vegetable oil
500g beef steak, cut into strips
1 large onion, chopped
1 x 225g tin of water chestnuts
75g broccoli and cauliflower, cut into small pieces
1 carrot, cut into thin strips
½ a red pepper, diced
1 tbsp curry powder
2 cloves of garlic, crushed
1 x 400ml tin coconut milk
2 tsp cornflour
2 tsp brown sugar
Rice or noodles to serve
Method
1 Add the curry powder, garlic, coconut milk, cornflour and sugar to a bowl and mix well.
2 Heat 1 tbsp of oil in the wok to 180ºC, and fry the beef until just cooked, 1-2 minutes. Remove
and set aside
3 Add the remaining oil to the wok and add the onions, fry for 1 minute. Add the rest of the
vegetables and fry for a few minutes until slightly softened.
4 Stir in the beef and reduce the heat to 120ºc. Add the sauce and stir until thickened slightly.
Serve with rice or noodles.
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