Who doesn’t love a take away? But who also feels crappy after a stodgy, greasy half-cold-by-the-time-you-get-home, guilt-trip-in-a-plastic-bag??

Have no fear, here’s a simple recipe to give you a tasty alternative that’ll be on your plate quicker than a delivery from your local purveyor of ‘Asian’ cuisine!


Prep Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4



For the sauce:

2 spring onions

1 red chili

2 cloves of garlic

1 tsp ginger (or 1 thumb-sized piece of fresh ginger, grated)

1 tbsp soy sauce

1tbsp Worcestershire sauce

2 tbsp honey

For the stir fry:

400g chicken fillets

1 carrot

1 parsnip

1/3 of a courgette

1 medium onion

1 red pepper

(alternatively you could buy one of those pre-made vegetable stir-fry packs)



Prepare the sauce by finely chopping the spring onions, chilli and garlic – the finer you can chop them, the better. Add the ginger, soy, Worcestershire sauce and honey and mix well.

Heat some oil in a large frying pan (or wok if you’re fancy! (I’m not fancy)). Get to a medium heat and add the sauce. While that’s heating, cut the chicken into strips. Add these to the pan and make sure the chicken is fully coated in the sauce and fry until nearly cooked (about 8 minutes).

While the chicken is cooking, cut the carrot, parsnip, courgette, onion and pepper into thin strips.

Once the chicken is almost done, add all the veg, and mix well.

Fry on a medium/high heat until you’re sure the chicken is cooked all the way through. The vegetables should still have a bit of crunch.

Serve with boiled or fried rice, or noodles, and chuck the take away menu in the bin!