51. EASY CHICKEN STIR-FRY - Serves 4.
6.5 Syns for the whole recipe so about 1.5 Syns per serving.
100g broccoli
100g baby sweet-corn
4 skinless, chicken breasts
2.5cm piece of root ginger
bunch of spring onions
2 carrots
SAUCE
150ml chicken stock
1 tbsp. soft dark brown sugar 3 Syns
1 tbsp. cornflour 3.5 Syns
1 tbsp. soy sauce
Cut the broccoli into small florets and blanch it, along with the sweet-corn in a pan of boiling water for 2 minutes. Drain well.
Cut the chicken into large bite-sized pieces.
Peel the ginger and cut it into thin matchsticks. Trim and diagonally slice the spring onions.
Peel the carrots and cut into thin matchsticks.
Spray a wok or large frying pan with Frylight and heat until hot.
Add the chicken and stir-fry for 7-8 minutes, or until golden.
Transfer to a plate and keep warm.
Stir-fry the ginger, spring onions and carrots for 2 minutes. Stir in the broccoli and sweet-corn and cook for 1 minute.
Whisk together the sauce ingredients until smooth and well blended.
Add to the pan, along with the chicken.
Bring to the boil and simmer for a further 2 minutes, or until heated through.
Lovely served over pasta.
If you haven't got the time or can't be bothered, ready prepared stir-fry veg from a supermarket tastes good too.
Sorry this has a few more ingredients but it is tasty, honest!