Chef Reward Points

I work at ...


We are tailoring content specific to your business.




  • Chicken breast (sliced into fine strips) 1 kg
  • Water 600 ml
  • Mushrooms (finely sliced) 300 g
  • Sunflower oil 150 ml
  • Green beans (cut in half) 100 g
  • Red onions (finely diced) 100 g
  • Red peppers (finely sliced) 100 g
  • Knorr Brown Roux Granules
    Knorr Brown Roux Granules
    60 g
    Added to cart: Knorr Brown Roux Granules
  • KNORR Sweet Chilli Sauce
    KNORR Sweet Chilli Sauce
    40 ml
    Added to cart: KNORR Sweet Chilli Sauce
  • Garlic (crushed) 25 g
  • Knorr Chicken Stock Granules
    Knorr Chicken Stock Granules
    20 g
    Added to cart: Knorr Chicken Stock Granules
  • Robertsons Chicken Spice
    Robertsons Chicken Spice
    7 g
    Added to cart: Robertsons Chicken Spice
  • 100 g Bok choy cabbage (roughly chopped)


  1. Method:

    • Heat oil (50 ml) in a pan, add mushrooms and fry until browned.
    • In a pot, add water and Knorr Chicken Stock Granules, stir well and bring to the boil. Add Knorr Brown Roux Granules and stir until sauce thickens. Add mushrooms and stir.
    • Season chicken with Robertsons Chicken Spice.
    • Heat oil (100 ml) in a large frying pan (wok) and stir-fry the chicken. Add garlic, beans, onions and peppers and continue to stir-fry until cooked. Add the cabbage and stir-fry for a further 2 min. Add the Knorr Sweet Chilli Sauce and stir-fry for a minute.
    • Pour the mushroom sauce over and stir-fry for a minute.
  2. Chef Tip:

    • Do not overcook the vegetables, ensure that the vegetables are still crunchy.
    • Protein option: Beef strips can be used instead of chicken strips.