Vietnamese Stir-fried Chicken

Prep time:
20 mins

Cooking time:
5 mins



Stir-fry sauce

  • 75ml chicken stock
  • 45ml fish sauce
  • 25g granulated sugar


  • 2 boneless, skinless chicken breasts
  • 75g California Raisins
  • 40g walnuts or cashews
  • 350g green vegetables — any or a mix of the following: broccoli florets, green beans, mangetout, sugar snaps, asparagus, cabbage- shredded or pak choi
  • 2 tbsp vegetable or sunflower oil
  • 2 tbsp rice vinegar

Nutrition Facts
(per serving)

  • Energy kcals 261, kilojoules 1095
  • Total fat 11g of which is saturated fat 1.3g
  • Total carbohydrates 17.5g of which is sugar 17g
  • Protein 25g
  • Fibre 3g
  • Iron 2.9mg
  • Sodium 415mg equivalent as salt 1g


  1. Mix chicken stock, fish sauce and sugar together. Cover and store in refrigerator. (Sauce can be made up to one month in advance).
  2. Prepare all the ingredients for the stir-fry. Cut chicken into small cubes. Soak raisins in warm water for 10 minutes; drain.
  3. Dry fry the nuts in a warm pan until lightly toasted. Set aside.
  4. Heat a wok or large frying pan, add the oil and then the chicken cubes. Cook thoroughly. Add the raisins, nuts and vegetables, cook for 2–3 minutes. Stir in rice wine and the stir-fry sauce. Toss to make sure everything is coated in the sauce and heated through. (You will have extra stir-fry sauce. Keep it for future use).
  5. Serve over steamed American long grain rice.
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