Requiring a wok or deep frying pan, Mary Berry’s chicken stir-fry is made in one pan, which adds to the joy of making this recipe.
Quick and easy to make, and with less washing-up to do afterwards, making the iconic cook’s chicken stir-fry is a no-brainer.
The most important thing is to get all the ingredients ahead of time – even ordering online for simplicity – and then the dish mostly cooks itself.
The recipe has gorgeous authentic flavouring thanks to soy sauce and hoi sin sauce, as well as crunchy cashew nuts.
Here’s how to make Mary Berry’s “Eastern” chicken stir-fry that is bursting with flavour and goodness.
Mary Berry’s Eastern chicken stir-fry
Ingredients:
One tbsp olive oil
One large chicken breast, boneless and skinless, cut into pencil-thin strips and seasoned
Two tsp clear honey
Four spring onions, finely sliced
One red pepper, finely sliced
100g mangetout, trimmed and sliced diagonally
110g button chestnut mushrooms, left whole
100g pak choi, thickly sliced keeping the white and green parts separate
Salt and black pepper
For the sauce
One tbsp soy sauce
Half a tsp cornflour
One tbsp hoi sin sauce
25g salted cashew nuts
Method:
Heat the oil in a wok over high heat and add the seasoned chicken. Pour over one teaspoon (tsp) of honey and brown the chicken quickly. Remove from the pan with a slotted spoon, and set aside.
Add the spring onion to the wok (add a little more oil if needed). Pour over the remaining teaspoon of honey and allow to cook for a couple of minutes.
Add red peppers, mangetout, mushrooms and the white parts of pak choi and toss over high heat. Mix the cornflour, soy sauce, and hoi sin sauce. Return the chicken to the pan, add the green parts of pak choi, soy mixture and cashew nuts and cook until sauce is bubbling and thick.
Serve immediately with egg noodles, for example, or fluffy white rice – whichever you would prefer. Both egg noodles and rice can be cooked following the packaging’s instructions, which typically takes between four to 12 minutes.
For a lovely dessert that takes the same amount of time (20 minutes), you can try Mary Berry’s passion fruit and banana eton mess.
Ingredients:
300ml pouring double cream
200g natural Greek-style yoghurt
Three ripe passion fruit
Four tbsp passion fruit purée (see tip)
One large just-ripe banana, peeled and sliced
10 ready-made meringue nests, broken into large pieces
To decorate
Two ready-made meringue nests
One ripe passion fruit, sliced into thin wedges
Two tbsp passion fruit purée
Six mint sprigs
Equipment
Six tumblers or saucer Champagne glasses
Method
Measure the double cream into a large bowl and whisk into soft peaks, then stir in the yoghurt. Halve the passion fruit, scoop out the pulp and add to the cream with the passion fruit purée. Add the banana slices and broken meringues and gently fold together.
Divide the mixture between the glasses, shaping the top of the mixture into a peak with your spoon. Chill in the fridge until ready to serve.
Shortly before serving, slice the meringues into shards and insert into the top of each glass. Garnish with a couple of passion fruit wedges, a drizzle of passion fruit purée and a sprig of mint.
