Chicken & Spring Vegetable Stir-Fry

Serves 4 | Prep 10 min | Cooking 15 min

Stir fried chicken with fresh spring vegetables cooked in Sharwood's Black Bean Sauce - served with noodles. Quick and extremely easy... Plus one serving provides a portion of your 5-a-day fruit and veg quota!


  • 100g Broccoli
  • 100g Baby Sweetcorn
  • 2 Chicken Breast Fillets (approx 150g each)
  • 1 Bunch Spring Onions
  • 2 Medium Carrots
  • 1 tbsp Olive Oil
  • 34g Ginger
  • 4 Blocks Medium Egg Noodles, Sharwood's
    (65g each )
  • 1 Jar Black Bean Stir-Fry Sauce, Sharwood's


  1. Bring a large saucepan of water to the boil, add the noodles, return to the boil and simmer for 4 minutes (or per pack instructions). Drain and keep warm.
  2. Meanwhile :
    - Slice the chicken breasts into 1" chunks;
    - Cut the broccoli into florets;
    - Peel the ginger and cut into matchsticks;
    - Trim and diagonally slice the spring onions;
    - Peel the carrots and cut into matchsticks.
  3. Bring a second pan of water to the boil and blanch the broccoli and sweetcorn in the water for 2 minutes. Drain well.
  4. Heat ½ tbsp oil in the wok until smoking then add the chicken and stir-fry for 7-8 minutes (or until golden. Transfer to a plate and keep warm.
  5. Heat the remaining oil in pan and add the ginger, spring onions and carrots and stir-fry for 2 minutes. Stir in the broccoli and sweetcorn and stir-fry for a further 2 minutes.
  6. Return the chicken to the pan, add the noodles and black bean sauce. Stir to coat and heat through.
  7. Serve immediately!


Try other sauces from the Sharwoods Stir Fry range - such as Yellow Bean or Hoi Sin with Spring Onion - for a tasty alternative.

Reduce the preparation time by buying ready-prepared vegetables.

Equipment Required

  • Sharp knife
  • Chopping board
  • Colander
  • 2 saucepans
  • Wok

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