Orient express

Orient express


21 people made this

About this recipe: This is a very quick, healthy and tasty midweek supper with chicken and vegetables in a slightly spicy sauce. Can be adapted with any meat or fish cooked the same way, or nice as a vegetable dish without any meat. Serve with jasmine rice or noodles. Ensure all stir fry ingredients are chopped, ready and set aside as this dish comes together fairly quickly.

Samantha's Supper Kent, England, UK

Serves: 2 

  • For the sauce
  • 1 1/2 teaspoons cornflour
  • 120ml water
  • 60ml shaoxing rice wine, or use dry sherry
  • 1 good squirt honey
  • 2 tablespoons chilli sauce
  • 1 good splash soy sauce
  • 1/2 teaspoon Chinese five spice
  • For the stir fry
  • groundnut oil as needed
  • 1 large chicken breast fillet, sliced into strips
  • 1 onion, cut into eights
  • 1 small carrot, peeled and julienned
  • 1 large handful each baby broccoli, baby corn, mange tout
  • 6 chestnut mushrooms, halved
  • 1 handful bean sprouts
  • noodles for 2

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. To make the sauce: In a mug whisk the cornflour and water. Add all other sauce ingredients, stir well and set aside.
  2. Heat a wok with a little oil. Have a cup of water to hand on the side. Add the chicken and stir fry until no longer pink at the centre, about 6 minutes. Remove with a slotted spoon and set aside.
  3. Add the onion, carrot, broccoli and corn to the pan. Cook stirring constantly for about 7 minuted or until the hardest vegetable has softened but still retains a light crunch. ( I add splashes of water whilst stir frying to lightly steam and reduce the need to add more oil).
  4. Add the mange tout, mushrooms and beansprouts and cook for a further few minutes. Return the chicken to the pan with the noodles and heat through for another few minutes. Stir the sauce and pour in. Stir until mixture thickens and coats the chicken and vegetables.
  5. Serve.


Serve with your favourite vegetables. Nice also with Chinese cabbage, peppers, cashew nuts and spring onions.

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Reviews (4)


I didn't have all the veg for this dish but had 2 small chicken breasts, carrots, red onion, spring onion, mushrooms and garlic and it was delicious. I would have loved some broccoli in it too so I'd recommend that but otherwise it was lovely - 06 May 2012


Delicious dish, works perfectly also with different veggies (peppers, spring onions), and I used prawns and calamaries instead of chicken. It's good idea to taste the sauce before putting it into the dish, to have preferred balance of sweet, salty and spicy flavours. - 17 Aug 2016


Totally awesome. Only one tablespoon of olive oil and the rest was water.For the sauce I left out the chilli and honey and added half a teaspoon of crushed garlic, and the veg I added baby spinach leaves And half a yellow pepper and served it with jasmine rice....fantastically tasty with just the right amount of sauce. I would highly recommend this dish. So much cheaper and healthier than the local Chinese!! - 03 Apr 2015

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