Chicken and spring onion stir-fry

Chicken and spring onion stir-fry

Ingredients (4 servings):

  • 2 teaspoons vegetable oil
  • 1 teaspoon wholegrain mustard
  • 500 grams Coles chicken tenderloins
  • 1 bunch spring onions, trimmed, cut into 8cm lengths
  • 150 grams snow peas, trimmed
  • 1 tablespoon ginger, grated
  • 3 garlic cloves, sliced
  • 1 long green chilli, sliced
  • ¼ cup honey
  • 1 teaspoon sesame seeds
  • ¼ teaspoon chilli flakes
  • Juice of 1 lime



  1. Combine oil and mustard in a large bowl. Add chicken and toss to coat.
  2. Heat a wok or large frying pan over high heat. Stir-fry chicken for 5-7 mins, until golden and cooked through. Remove from wok.
  3. Add spring onions and snow peas and cook for 1-2 mins, until just tender.
  4. Add ginger, garlic and chilli. Stir-fry for 30 secs, until fragrant and leaves wilt.
  5. Return chicken to wok/pan with lime juice and honey. Stir to combine and stir-fry for 30 secs.
  6. Scatter with sesame seeds and chilli flakes and serve.
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