The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet & Sticky Crispy Chicken Stir-Fry
Naughty and nice: dust free-range British chicken in cornflour and sizzle until decadently crisp. Cabbage, carrots and peppers for a medley of vitamin-rich veg. Toss in fresh garlic, ginger, chilli, tamari and lime to pack it full of flavour. Finish with fresh-cut spring onion for a bit of zing.
Ready in 20
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 spring onion
- 1 handful of fresh coriander (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime (use half)
- 2 carrot
- 2 pepper
- 25g honey
- 1 sweetheart cabbage (use half)
- 150g diced British Free Range chicken breast
- 2 tbsp cornflour
- 1 chilli (use half)
Nutritional Information
Calories: 622
Protein: 48g
Carbs: 84g
Fat: 16g
Ingredients
- 2 pepper
- 2 carrot
- 2 spring onion
- 1 sweetheart cabbage
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp cornflour
- 1 chilli
- 25g honey
- 1 handful of fresh coriander
- 1 unwaxed lime
- 300g diced British Free Range chicken breast
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 452
Protein: 46g
Carbs: 47g
Fat: 12g
Sweet & Sticky Crispy Chicken Stir-Fry
Naughty and nice: dust free-range British chicken in cornflour and sizzle until decadently crisp. Cabbage, carrots and peppers for a medley of vitamin-rich veg. Toss in fresh garlic, ginger, chilli, tamari and lime to pack it full of flavour. Finish with fresh-cut spring onion for a bit of zing.
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Cooking Instructions
- In a bowl, mix the cornflour, a pinch of sea salt and black pepper. Add the chicken and mix to coat. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the chicken and cook for 3-4 mins, until golden and mostly cooked through. Transfer to a plate and set aside.
- Meanwhile, thinly slice the peppers. Trim and thinly slice the cabbage and spring onions. Roughly chop the coriander. Quarter the lime. Thinly slice the chilli (remove the seeds for less heat). Peel the carrots into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one).
- Add the ginger and garlic paste, chilli (to taste) and half the coriander to the chicken pan. Cook for 1 min, then add the cabbage, carrots, peppers and half the spring onions. Cook for 3-4 mins, until softened. Return the chicken to the pan and add the tamari, honey and juice from 2 lime wedges. Cook for 2 mins, tossing to combine. Season with sea salt and black pepper.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Serve the chicken stir-fry in bowls garnished with the remaining coriander, spring onions and lime wedges.
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