Method :
1. Prepare the vegetables – cut the spring onions and pepper into diamond shapes and the carrot into julienne strips.
2. Heat the oil in a wok or large pan until almost smoking.
3. Add the chicken and stir fry for 7 – 8 minutes.
4. Add the rest of the ingredients, except the bean sprouts.
5. Whisk together the sauce ingredients until smooth and blend well.
6. Add them to the pan, bring to boil and simmer for 5 minutes.
7. Add the beansprouts and cook for a further 3 minutes until heated through.


Ingredients :  
IngredientWeightUnit
vegetable oil45ml
cooked chicken (diced)1200g
spring onions240g
carrots240g
red peppers240g
garlic50g
bean sprouts200g
water1000ml
vegetable bouillon25g
soy sauce100g
cornflour50g
Nutrients  
Nutrient per 100 gmsAmountUnits
Energy94kcal
Fat3.8g
Saturated fatty acids0.9g
Carbohydrates4.1g
NME (non-milk extrinsic) sugars0.1g
Fibre/NSP (non-starch polysaccharides)0.6g
Protein11.2g
Iron0.8mg
Calcium13mg
Vitamin A (retinol equivalents)236µg
Folate16µg
Vitamin C11mg
Sodium417mg
Zinc0.7mg