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Quick Chicken and Spring Onion Stir Fry

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  Small pasta twists 2 Ounce (50 Gram)
  Butter 3 Ounce (75 Gram)
  Oil 1 Tablespoon
  Diced garlic 1 Teaspoon
  Ginger root 1 Teaspoon, shredded
  Skinless boneless chicken 6 Ounce, cut into small pieces (175 Gram)
  Freshly ground black pepper 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Worcestershire sauce 2 Tablespoon
  Green pepper 1⁄2 Large, cored, deseeded and thinly sliced
  Red peppers 1⁄2 Large, cored, deseeded and thinly sliced
  Water 1⁄4 Pint (150 Milliliter)
  Spring onions 1 1⁄4 Bunch (125 gm), chopped (1 Large)
  Finely chopped fresh coriander 1 Tablespoon (Plus Extra To Garnish)
  Single cream 2 Tablespoon

1. Cook the pasta in lightly salted boiling water according to the packet instructions until just tender. Set aside.
2. Heat the butter with the oil in a saucepan. Lower the heat and add the finely diced garlic, ginger and chicken pieces and stir-fry for about 2 minutes to seal the chicken.
3. Add the pepper, turmeric, salt, Worcestershire sauce, and green and red peppers and cook for about 2 minutes, stirring occasionally.
4. Pour in the water, cover and cook over a low heat for 5 minutes. Add the spring onions, fresh coriander and cream and cook for a further 5 minutes.
5. Finally, add the cooked pasta and heat through. Serve immediately, garnished with fresh coriander.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Spring, Quick
Cook Time: 
15 Minutes

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Your rating: None
Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1346 Calories from Fat 856

% Daily Value*

Total Fat 97 g149.3%

Saturated Fat 50.8 g254%

Trans Fat 0 g

Cholesterol 321.7 mg107.2%

Sodium 2420.6 mg100.9%

Total Carbohydrates 72 g24.2%

Dietary Fiber 10.3 g41.3%

Sugars 13.2 g

Protein 50 g100%

Vitamin A 140.4% Vitamin C 319.8%

Calcium 25% Iron 49.5%

*Based on a 2000 Calorie diet


Quick Chicken And Spring Onion Stir Fry Recipe