What to Cook Tonight: Sweet & Sticky Chicken Stir-Fry

Food photography Marta Miklinska

Sheila Kiely’s Sweet and Sticky Chicken Stir-Fry

Sweetened with orange juice, this is quick and easy to prepare and ready in 20 minutes. I love it with brown rice or noodles.

Serves 4

4 skinless chicken breasts
1 tbsp coconut or rapeseed oil
½ head of broccoli
200g mangetout
3 spring onions
3 tbsp dark soy sauce
juice of 2 oranges
2 tsp cornflour
handful of cashew nuts
Cooked brown rice or noodles, to serve


1 Chop the chicken into bite-size pieces. Heat the oil in a wok or large frying pan and cook the chicken for 4 minutes on a high heat.

2 While the chicken is cooking, break the broccoli into small florets, rinse the mangetout and rinse and chop the spring onions.

3 Add 1 tbsp of the soy sauce to the chicken, then add the broccoli, mangetout and spring onions and cook for 3 minutes.

4 Juice the oranges and mix with the cornflour and the remaining 2 tbsp of soy sauce in a small bowl. Add this to the chicken and cook for 1 minute, stirring well. If you would prefer a saucier mix, add a little water. Finally, sprinkle in the cashew nuts and cook for 1 minute. Serve with rice or noodles.


Extracted from Enjoy! Food You’ll Love by Sheila Kiely (Mercier Press, €19.99), out now.

This article was originally published on April 11th, 2016.


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