Serves 2

  • 225g stir-fry chicken strips
  • 150g baby corn
  • 4 scallions
  • 315g readymade stir-fry vegetable mixture (such as broccoli, mangetout & mixed vegetables)
  • 300g mangetout
  • 100g wholegrain rice
  • 2 teaspoons easy ginger (10g)
  • 2 tablespoons rapeseed oil (30g)
  • 50g frozen peas
  • 5 teaspoons reduced sodium soy sauce (25g)
  • 1 ½ teaspoons honey (7.5g)
  • salt (optional) and freshly ground black pepper


  1. Slice the chicken into bite-sized pieces. Cut the baby corn into slices. Cut the scallions into slices.
  2. Meanwhile, rinse the rice in a sieve and put in a pan with 300ml of water. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes and then leave to sit for another 10 minutes for perfectly cooked rice.
  3. Heat a wok or large non-stick frying pan. Add half of the oil and stir-fry the chicken for 5 minutes, tossing occasionally until the chicken is piping hot with no pink meat and the juices run clear and the rice is tender. Tip on to a plate.
  4. Add the rest of the oil to the wok and swirl it around. Tip in the corn, scallions and ginger and stir-fry for 1 minute, then add the peas and stir-fry for another 1-2 minutes.
  5. Fold in the vegetable stir-fry mix, cooked chicken pieces and rice, then sprinkle over the soy and honey. Season with pepper and stir-fry for 2-3 minutes until everything is piping hot and the vegetables are tender but still have crunch.
  6. Divide the easy chicken stir-fry between bowls to serve.