Chicken and mushroom stir-fry

PREP TIME: 10 MINS COOKING TIME: 20 MINS CALS PER SERVING: 274

FREEZABLE

ONE of the most common requests we receive is for quick and simple fakeaway recipes. This chicken and mushroom Chinese-style fakeaway is a Pinch of Nom classic. With fresh ingredients and authentic flavours of soy and oyster sauce, you’ll never need to call for a takeaway delivery again.

SERVES 2

Low-calorie cooking spray

1 onion, sliced

2 chicken breasts (skin removed), diced

1 red pepper, deseeded and sliced

1 green pepper, deseeded and sliced

Handful broccoli florets

1 garlic clove, crushed

½ tsp root ginger, finely chopped

6 spring onions, trimmed and chopped

Handful baby corn, roughly chopped

200g button mushrooms, sliced

4 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp rice vinegar (or white wine vinegar with a little sweetener)

¼ tsp freshly ground black pepper

250ml beef stock (1 beef stock cube dissolved in 250ml boiling water)

Cooked rice or noodles, to serve SPRAY a wok or large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, chicken, peppers, broccoli, garlic and ginger and stir-fry for 3 minutes until the onions and peppers start to soften. Add the spring onions, baby corn and mushrooms and stir-fry for 3 minutes until they start to colour slightly, then add the soy sauce, oyster sauce, rice vinegar and black pepper. Pour in the stock, stir well and turn the heat up to high. Simmer until the sauce reduces and thickens slightly. Check the chicken is cooked through before serving with rice or noodles.