Photo of Pao chicken stir-fry by WW

Pao chicken stir-fry

Points® value
Total Time
1 hr 45 min
25 min
20 min
We love the distinctly tangy flavours of Southwest Chinese dishes - and this classic stir-fry sure ticks the box


Vinegar, All Types

1 tablespoon(s), Chinese black vinegar

Dry Sherry

1 tablespoon(s)


1 teaspoon(s), level


1 clove(s), crushed

Soy Sauce

2 tablespoon(s)

Chicken breast, skinless, raw

600 g, thinly sliced

Brown Rice, dry

200 g


2 teaspoon(s), level

Vegetable Oil

4 teaspoon(s)

Red onion

1 small, chopped

Red pepper

1 medium, deseeded and sliced


1 medium, sliced

Broccoli, raw

200 g, Tenderstem, cut into thirds


  1. To make the marinade, put the Chinese black vinegar, dry sherry, honey, crushed garlic and half the soy sauce in a screw-top jar and shake well to combine.
  2. Place the chicken slices in a bowl with the marinade and toss to coat. Cover with cling film and chill for at least 1 hour.
  3. Cook the rice to pack instructions and drain well.
  4. Meanwhile, remove the chicken from the marinade and sprinkle over the cornflour. Put a large nonstick wok or frying pan over a high heat. Stir-fry the chicken in 3 batches, using 1 tsp of oil for each batch.
  5. Heat the remaining oil in the wok and stir-fry the onion for 1 minute. Add the rest of the vegetables and stir-fry for 2 minutes. Then, add 2 tbsp water and stir-fry for another minute, or until the veg is tender. Return the chicken to the wok, add the remaining soy sauce and cook until heated through.


Prefer noodles? Swap the rice for 250g medium egg noodles.