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Recipe  •  12 October 2023


Chicken and broccoli stir-fry

A firm family favourite.

Bursting with flavour and fresh ingredients, this will become a firm favourite with the family. Serve on its own or with noodles or rice.

Serves: 4


  • 2 skinless boneless chicken breasts, cut into long, thin strips
  • 1 tbsp runny honey
  • 2 tbsp olive oil
  • 250g (9oz) tenderstem broccoli, halved if large
  • 175g (6oz) baby corn, halved lengthways
  • 1 carrot, peeled and cut into strips
  • 1 spring onion, trimmed and finely chopped
  • 150g (5oz) chestnut mushrooms, quartered
  • 1 small red chilli, deseeded and finely chopped
  • 2 garlic cloves, finely grated
  • 75ml (3fl oz) white wine
  • Juice of ½ lemon
  • 3 tbsp freshly chopped basil



  1. Place the chicken in a bowl and drizzle with the honey. Season with salt and freshly ground black pepper and turn to coat.

  2. Heat 1 tablespoon of the oil in a frying pan over a high heat, add the chicken and fry for 2 minutes, turning until golden. Remove with a slotted spoon.

  3. Add the remaining oil to the pan, then stir in the broccoli, baby corn and carrots and fry over a high heat for about 1–2 minutes. Add the spring onion, mushrooms, chilli and garlic, and fry for a further 2 minutes.

  4. Return the chicken to the pan, pour in the wine and lemon juice and boil for 1 minute, stirring.

  5. Remove from the heat, stir in the basil and serve in a largeserving bowl.



Best made and served. Not suitable for freezing.

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