Serves
2
Prep Time
5 minutes
Cooking Time
15 minutes
Ingredients
- 1 tablespoon oil
- 200g packet frozen Birds Eye Plant Based Chicken Style Strips
- 1 teaspoon sesame oil
- 200g sugar snap peas
- 2 spring onions, cut into 5cm lengths
- 2 teaspoons frozen Birds Eye Chopped Ginger
- 1 teaspoon frozen Birds Eye Chopped Garlic
- ¼ cup hoisin sauce
- 1 teaspoon cornflour combined with ½ cup water
- Steamed rice, for serving
- Toasted sesame seeds, for garnish
Method
STEP 1Heat oil in a non stick wok or frypan over medium heat. Add frozen Birds Eye Plant Based Chicken Style Strips and cook following panfry packet directions. Remove and set aside.
STEP 2
Add sesame oil, sugar snap peas, spring onions, frozen Birds Eye Ginger and frozen Birds Eye Garlic to same wok and stir fry for 2-3 minutes.
STEP 3
Return chicken style strips and add hoisin sauce to wok. Cook for 1 minute until fragrant. Pour over combined cornflour mixture and stir fry for a further minute until thick and glossy. Serve with cooked rice and sprinkled with sesame seeds.
Tips
Substitute Birds Eye Plant Based Mince, if desired.