Takeaway-style Chicken
This sticky sweet and salty takeaway-style dish takes minutes. When I want comfort food, it satisfies the craving but it’s surprisingly high i...n fibre, diversity and protein. You could easily swap out the chicken for tofu instead if you prefer to keep it plant based. I generally use whatever vegetables I have in the fridge to toss into a wok, but the classic pairing of peppers and green beans is what I would reach for. This is a crowd-pleasing, flavourful, family-style recipe that has a ton of fibre and plant polyphenols, helping everyone to be healthier with each bite. Read more This sticky sweet and salty takeaway-style dish takes minutes. When I want comfort food, it satisfies the craving but it’s surprisingly high in fibre, diversity and protein. You could easily swap out the chicken for tofu instead if you prefer to keep it plant based. I generally use whatever vegetables I have in the fridge to toss into a wok, but the classic pairing of peppers and green beans is what I would reach for. This is a crowd-pleasing, flavourful, family-style recipe that has a ton of fibre and plant polyphenols, helping everyone to be healthier with each bite.
Plantpoints
protein
spices
Plantpoints
protein
spices
TRY MORE RECIPES from healthy High Protein
NUTRITION PER SERVING (Read more)
Plantpoints
protein
spices
Ingredients
Method
1. Mix the soy sauce with the chicken in a mixing bowl, dust in the cornflour to coat and leave to marinate for 15–20 minutes.
2. Drizzle the chicken with the oil, then spread out evenly in a lined air fryer and cook at 200°C for 15 minutes until crispy and cooked through. Alternatively, bake in the oven at 200°C for 20–25 minutes.
3. Mix the sauce ingredients with 4 tablespoons of water and set aside.
4. Heat a large wok over a medium–high heat, add a drizzle of olive oil and cook the garlic and ginger for 30 seconds before adding the peppers and green beans or sugar snap peas and stir-frying for 3–4 minutes.
5. Add the chicken to the wok, then add the sauce and give everything a good mix. The sauce will reduce and thicken quickly so be sure to keep the ingredients moving in the wok.
6. When the sauce has thickened, remove from the heat. Serve on a platter with the warm rice, spring onions and chives. Garnish with the toasted peanuts.
User comments (10)
This is an excellent stir-fry with added crispy chicken, I added some broccoli and cooked the veg longer with some water and a lid on.
Took longer than I thought but worth it. Absolutely delicious.
Delicious, perfect for any night of the week
I’ve made this four times already we love it so much. Perfect for a Sat night takeaway !
Loved it.
I just to need to make a little bit more sauce next time.
Loved it.
I just need make a little bit more sauce next time.
Gorgeous!
One of my favourites and really hits the mark as a healthy alternative to takeaway. Thank you.
So good just like a take away!!!
My first recipe - I didn’t have all the ingredients but I made do and really enjoyed the end result. Onwards & upwards.