Simple chicken stir fry.

    When I was getting ready to defrost my spare freezer, I came across a couple of packs of fresh (obviously now frozen) chicken burgers from Musclefood! Instead of simply grilling or putting them on the BBQ, I decided to keep it healthy and made a stir fry. This meal will serve four people and takes about 30 minutes from start to finish - perfect for a midweek easy meal when you get home form work!


    Devon, England, UK
    1 person made this


    • 2 packs of Musclefood chicken burgers - plain or sweet chilli version
    • 1 bunch of spring onions cut into small chunks about 0.5cm long
    • 1/2 red pepper cut into small strips about 0.5cm wide
    • 3 leaves of Savoy cabbage destalked and cut into thin strips about 0.25cm wide
    • 3 leaves of red cabbage destalked and cut into thin strips about 0.25cm wide
    • 2.5cm piece of root ginger chopped finely or minced
    • 2 chillies sliced - take out the seeds if you don't like it too spicy!
    • 3 cloves of garlic finely chopped or minced
    • 1 carrot grated
    • 4 tbsp of sesame oil
    • 100g chestnut mushrooms sliced or you could use shiitake mushrooms
    • 60ml rice wine vinegar or cider vinegar
    • 100ml hot water
    • 60ml dark soy sauce
    • 75g crunchy peanut or cashew butter
    • 300g cooked noodles - straight to wok type or cooked dried noodles (drained)
    • 1 tsp dried chilli flakes (optional if you like it hotter)


    1. Cut each chicken burger into 6 pieces each about the same size and roll into small meatballs. You should have 24 meatballs which is plenty for four people!
    2. Heat 2 tbsp of the sesame oil in a non stick pan and slowly fry the chicken meatballs until golden on all sides. I used a pair of ice cube tongs to keep turning them over. When cooked keep warm as you cook the rest of the ingredients.
    3. If your non stick pan was big enough for the rest of the ingredients, continue to use that pan. I drained the oil from my non stick pan into a big wok for the remainder of the cooking time.
    4. Heat the remaining 2 tbsp of sesame oil and add the chopped spring onions, garlic and ginger and cook gently for about 3-4 minutes until starting to soften. Do not cook it for too long or at a high temperature as the garlic and ginger will burn.
    5. Add the cabbages and carrot to the pan and continue to stir fry on a higher heat now for 5 minutes.
    6. If the vegetables look like they need a bit more oil add another tablespoon - you decide.
    7. Add the hot water, dark soy sauce and rice wine vinegar and stir through.
    8. As the liquids start to sizzle, add the peanut butter and stir thoroughly.
    9. Add the dried chilli flakes at this stage if you like your food with more kick.
    10. Add the noodles and stir through thoroughly coating them with some of the liquid.
    11. If the food looks a little dry add another 4 tablespoons of hot water but you don't want to make it sloppy.
    12. Add the chicken meatballs that you have kept warm (above 65'c) and stir thoroughly.
    13. Serve with prawn crackers or spicy Thai style crackers (this is the unhealthy bit).


    * If you want to make it a vegetarian dish, you could use Quorn Chicken pieces or Tofu. It is advised that we should all have at least one vegetarian meal per week to be healthier in our diets, so why not try the vegetarian version. *Go to the Musclefood website to find the chicken burgers by clicking here:

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