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This unique stir-fry dish has a wonderfully bright, tangy flavour, thanks to the prunes added at the end of cooking time.
Serves: 4
Prep Time: 5 min
Cook Time: 30 min


4 boneless, skinless chicken breasts, cut in 2-inch fingers
1 tsp lemon peel, grated
1 ½ tbsp lemon juice
¼ tsp salt
¼ tsp pepper
4 oz prunes, coarsely chopped
¾ cups low-sodium chicken broth
2 carrots, peeled, cut in 1-inch matchsticks
1 leek, thinly sliced
2 cups sugar snap peas
1 tbsp butter

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Place chicken in a medium bowl; sprinkle with lemon peel, lemon juice, salt and pepper, stirring to coat well.

  2. In another bowl, place prunes; add chicken broth and let sit about 15 minutes, stirring occasionally.

  3. Spray a large frying pan with vegetable cooking spray and place over medium-high heat.

  4. Add chicken and cook, stirring, about 4 minutes.

  5. Add carrots, then leek; cook about 1 minute more. Add sugar snap peas and butter and continue to stir-fry until chicken is thoroughly cooked and peas are tender crisp, about 3 minutes. Stir in prunes and broth, separating pieces of prunes.

  6. Cook about 1 minute more or until hot through.

  7. Serve with saffron rice, if desired.

Nutrition Info

Per 450 g serving Amount
Protein65 g
Fat8 g
Saturated Fat3 g
Carbohydrate36 g
Fibre2 g
Sugar4 g
Cholesterol160 mg
Sodium360 mg
Per 450 g serving % Daily Value
Vitamin A15
Vitamin C70
Vitamin B6103
Vitamin B1253