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Regular visitors to the site you’ll know that before Slimming World we used to enjoy the odd takeaway. Well, I say ‘odd’ takeaway. Whether it was Italian, Indian, Pizza or Chinese we’d have it at least a couple of times a week. For the full list of ingredients and comprehensive instructions, please see the recipe…


2 people

Total time

30 minutes




  • 2 chicken breasts (diced)
  • 4 spring onions (chopped)
  • 1 red pepper (deseeded and diced)
  • 1 green pepper (deseeded and diced)
  • 2 mushrooms (sliced)
  • 4 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp orange juice
  • 1 tbsp lime juice
  • ½ tsp garlic (crushed)
  • ½ tsp ginger (minced)
  • ½ - 1 tsp Ground Black Pepper (depending on how hot you like it!)
  • 250 ml beef stock (using 1 beef stock cube)
  • 1 handful sugar snap peas (cut in half)
  • 1 handful Baby Corn (chopped)
  • 1 courgette (diced)
  • frylight


  1. Heat up a wok or decent sized frying pan, and spray with Frylight
  2. Add the chicken, spring onion, peppers, mushrooms, garlic and ginger and cook until they start to brown
  3. Add the soy sauce, oyster sauce, orange and lime juice, black pepper and stir
  4. Mix in the remaining veg, reserving a small handful of spring onions for garnishing
  5. Pour in the stock and stir well and allow to simmer on a high heat until the sauce reduces and thickens
  6. Check the chicken is cooked. Serve sprinkled with the reserved spring onion
  7. View the recipe instructions at Pinch Of Nom

Contains allergens
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