A healthy stir-fry of crisp, fresh vegetables accompanies tender chicken in a Chinese-style sticky glaze for a meal that cooks in moments. Rice or quick-cook noodles make a good accompaniment. Delicious!
Hoisin sauce is a sweet and thick Chinese sauce made from fermented soya beans and flavoured with garlic, spices and chilli. It's readily available in most supermarkets.
Glazed chicken salad pittas Cook the chicken as in step 1, basting with the remaining glaze after turning, then leave it to cool for a few minutes. Warm 4 large wholemeal or sesame-seed pitta breads under the grill for about 1 minute on each side, then split the breads in half widthways and gently open up each half to make pockets. Shred or tear 1/2 cos lettuce or 1 heart of romaine lettuce into small pieces, and thinly slice 2 plum tomatoes. Half-fill the pitta bread pockets with the lettuce and tomatoes, then drizzle 1 tbsp plain yoghurt into each. Add the glazed chicken strips and serve.
Instead of using individual vegetables, buy a bag of ready-prepared stir-fry vegetables. These are usually sliced so that all the vegetables take the same time to cook, and can be added in one go. Rinse before using.