Chicken stir-fry recipes

Chicken is a great meat to enjoy alongside your favourite fish and seafood. It’s a lean source of protein and is so versatile you can use it in a wide range of recipes. We’ve selected 3 chicken stir fry recipes that would be perfect for weeknight dinners or when you fancy a simple but delicious meal. You can use chicken breasts that you dice yourself or use already diced chicken.

Until the end of June, you can get diced chicken for these recipes for FREE when you spend over £60. Head over to our online shop and select your favourite fish and seafood and we’ll add the free chicken at checkout!

Easy Chicken Stir Fry

A great recipe for a healthy meal that is super easy to make!

Easy Chicken Stir Fry
Serves: 2
  • 3 Spring Onions/Scallions
  • ½ Head Broccoli
  • 1 Red Pepper
  • 1 Thumb Ginger
  • 2 Chicken Fillets (or 500g Diced Chicken)
  • 1 Packet Sugarsnap Peas
  • 1 Handful Chopped Chillis
  • 1 Handful Chopped Garlic
  1. Slice your chicken fillets into even strips. Slice the peppers and broccoli and finely chop the garlic, ginger, scallions and chillis.

  2. Oil a wok or large frying pan and heat slightly. Throw in your garlic and chilli and toss in the oil until hot. Put in the chicken and stir-fry until nearly cooked all the way through. Add the ginger and scallions, then the rest of the vegetables. Heat all the way through, then add a generous amount of soy sauce.

  3. Serve with rice or noodles or just on its own!

 Chicken Noodles Stir Fry

A delicious and filling stir-fry with chicken and noodles. To save time, use ready-diced chicken!

Chicken Noodles Stir Fry
Serves: 4
  • ½ a bunch of fresh coriander
  • 3 cloves of garlic
  • 5 cm piece of ginger
  • 1 bunch of spring onions
  • 1 fresh red chilli
  • 1 lime
  • 2 carrots
  • 1 head of broccoli
  • 2 skinless chicken breasts
  • 250 g medium egg noodles
  • 50 g unsalted cashew nuts
  • vegetable oil
  • freshly ground black pepper
  • 1-2 tablespoons low-salt soy sauce
  • 1 tablespoon fish sauce
  1. Pick the coriander leaves and finely slice the stalks, then keep aside for later. Peel and finely slice the garlic, then peel and matchstick the ginger.

  2. Trim and finely slice the spring onions, deseed and finely slice the chilli and cut the lime into wedges. Trim, peel and thinly slice the carrots at an angle.

  3. Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips.

  4. Cook the noodles according to packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.

  5. Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for a further minute.

  6. Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.

  7. Divide between bowls, sprinkle over the nuts, sliced chilli and the reserved coriander leaves, then serve with the lime wedges for squeezing over.

Sweet and Sour Chicken Stir Fry

This sweet and sour chicken recipe can quickly become a firm family favourite! Make sure you prepare and cut all the ingredients before heating your wok or frying pan.

Sweet and Sour Chicken Stir Fry
Serves: 4
  • 2 tbsp vegetable oil
  • 4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes
  • 1 small red pepper, de-seeded and cut into 2.5cm/1in pieces
  • 1 small green pepper, de-seeded and cut into 2.5cm/1in pieces
  • 1 thumb-size piece of fresh ginger, peeled and finely chopped
  • 6 garlic cloves, chopped
  • 1x220g can water chestnuts, drained and sliced
  • 1 bunch spring onions, cut into 2.5cm/1in pieces
  • 1 small can sliced pineapple, drained and cut into chunks (optional)
  • ground white pepper
  • For the sauce
  • 1 tbsp soft light brown sugar
  • 2 tbsp rice vinegar
  • 3 tbsp rice wine or dry sherry
  • 2 tbsp dark soy sauce
  • 175 ml chicken stock
  • 2 tbsp tomato purée
  • 2 tbsp cornflour mixed with 2 tbsp water
  • 2 tbsp water
  1. Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds.

  2. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper.


Free chicken with your order of fresh fish & seafood!

Did you know that we have recently added chicken breasts and diced chicken to our online shop? You can now shop chicken with your usual order of fresh fish & seafood!

We’re giving out 500g of diced chicken FREE with all orders over £60. We’ll automatically add it to your basket at checkout, so all you need to do is choose your favourite fish and seafood!

Diced chicken is so versatile, it’s a lean source of protein and it’s perfect for quick and easy weeknight dinners! Our chicken is locally sourced and already prepared for you so all you have to do is cook!

Make sure you don’t miss out on this fantastic offer valid in June only, and stock up your fridge and freezer!

The last day to enjoy this offer is Friday 30th June (included).

Fish & Seafood Canapes Recipes

Smoked Salmon & Cream Cheese Appetiser

Smoked salmon is a great choice for canapes because there is no cooking needed! It can be associated with a lot of different ingredients but cream cheese has to be one of our favourites!

Smoked Salmon & Cream Cheese Appetiser
Serves: 45-49 pieces
  • Spread:
  • 250g cream cheese, softened
  • ½ cup sour cream
  • ½ tsp garlic powder
  • Zest of 1 lemon (large) - adjust to taste
  • ½ tsp salt
  • ¼ cup dill, chopped
  • Assembly:
  • 3 soft large wraps / tortillas (approx 23 cm / 9" diameter)
  • 350 - 480 g smoked salmon slices
  • Table butter
  1. Mix the spread ingredients together.

  2. Spread half on a flatbread in a square shape.

  3. Top with half the smoked salmon.

  4. Spread a flatbread with butter - just thinly, like buttering a piece of bread. Place the butter side down onto the salmon.

  5. Spread the remaining spread on the flatbread, again in a square shape. Top with remaining salmon. Butter 3rd wrap and place butter side down onto the salmon.

  6. Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything.

  7. Cover with cling film and refrigerate for 4 hours (up to 48 hours) so the filling sets.

  8. Using a serrated knife, trim edges to make a square. Don't cut down - filling may squirt out, cut back and forth in a sawing motion. Chef privileges: nibble on offcuts.

  9. Cut the square into 6 or 7 even strips, then each strip into squares. Serve with toothpicks, wedges of lemon and extra dill for garnish.

Crab, Lime & Chilli Toasts

Toasts are always a popular appetiser – they are very easy to make and super tasty! Crab is a great choice, and with ready dressed crabs widely available, these canapes only take minutes to put together!

Crab, Lime & Chilli Toasts
Serves: 6
  • 1 small baguette, cut into 12 slices
  • 2 tbsp olive oil
  • 140g white crabmeat
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp coriander, chopped
  • zest and juice 1 lime
  1. Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.

  2. Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

For more recipes of dips and spread to put on toast, check out our fish dips part 1 and part 2.

Prawns & Chorizo Skewers

Mini skewers not only present well, they are very handy when serving appetisers on a buffet or casual dinner party. The association of chorizo and prawns is a match made in heaven!

Fish & Seafood Canapes Recipes
Serves: 8
  • 2 tbsp sour cream
  • 1 tsp mayonnaise
  • 1 tsp lemon juice
  • White pepper
  • 1 chorizo sausage
  • 8 large raw prawns (or cooked if you want to save time)
  • Chopped parsley
  • pinch of cayenne pepper (optional)
  1. Mix together the sour cream, mayonnaise, lemon juice and a shake of white pepper. Cover and leave in the fridge until you serve the skewers.

  2. Slice the ends of the chorizo and then slice the sausage into thick disks.

  3. Place the chorizo slices into a cold frying pan.

  4. Turn on the heat and allow the sausages to cook, crispy and ooze out the delicious paprika-spiked oil.

  5. Once the chorizo is crispy on each side, a matter of 2 minutes a side, remove it from the pan but keep the orange oil ready to fry the prawns.

  6. Cook the prawns for 2-3 minutes until cooked through and tinged with chorizo oil.

  7. Use mini skewers or cocktails sticks to secure a piece of chorizo to each prawn.

  8. Place on a serving platter, drizzle with any remaining oil, serve with a generous sprinkling of chopped parsley and the lemon dip.

  9. The cayenne pepper is optional. You can sprinkle it over the dip.


How to cook Seafood on the BBQ

We’ve seen how fish cooked on a BBQ can make a great addition to your summer gatherings, whether it’s for a convivial lunch or a fantastic al fresco dinner! But you can also cook a variety of seafood on the BBQ, such as oysters, prawns, mussels or scallops!

Cooking Oysters on the BBQ

Yes, that’s right! Oysters are not only delicious raw but you can enjoy them cooked!

If necessary, start by scrubbing the oyster shells with a soft bristled brush and cold water. Place oysters on the grill, flat side up and leave for about 8-10 minutes or until shell start to pop open. Carefully remove all oysters from the grill, even the ones that haven’t opened, using a fireproof mitt or tongs.

Completely shuck all oysters and add any sauce you’d like to your oysters. A simple squeeze of lemon juice can do wonders!

Cooking Prawns on the BBQ

Cooking prawns on the BBQ is very quick and easy! Just make sure that your barbecue is very hot so you can quickly brown the prawns without overcooking the meat.

If you purchased whole prawns, start by removing the shells and deveining them. Lightly season and brush with a little oil before placing on a skewer. Place on the hottest part of your BBQ and leave until coloured. Turn over and let it cook for a couple more minutes. Remove from heat and wait for a couple of minutes before serving!

Cooking mussels on the BBQ

If necessary, start by cleaning the mussels with a brush and some cold water. Place your mussels in a roasting tray with a matching lid. If you don’t have any, you can use foil but make sure to close it tightly so that no steam can escape. Season your mussels and drizzle with a bit of oil before placing on the barbecue for 8-10 minutes. Mussels should be ready when most of them have opened. Discard any mussels that did not open before serving.

Cooking scallops on the BBQ

A great way to cook scallops on the BBQ is to skewer them with veggies or even prawns!

Start by marinating your scallops in an oil-based marinade for 10 to 15 minutes. You can use your favourite spices and herbs such as garlic, paprika, or basil. Place the scallops on skewers with any other ingredients of your choice or on their own. Remember that if you’re using wooden skewers, you need to soak them in water for an hour before cooking. Place the scallops skewers on your BBQ and cook for 8 minutes, turning half-way through. You can brush the scallops with more marinade while cooking.

How to cook fish on the BBQ

In the UK, we know how to make the most of warm and sunny weather. Barbecue is the ultimate way to share a good time with friends and family and enjoy tasty food. Adding fish to the mix can make your BBQ extra special and can be very rewarding if you know a few tricks to make sure that your barbecued fish is a success!

Ideally, you want to be using a mesh-type of grill so you can cook more delicate fish easily. If you don’t have any, you can always cook fish in foil. Also, make sure to oil your fish before placing it on the grill, so it doesn’t stick. Making sure the grill is clean can also help prevent the fish from sticking.

How to cook fish fillets on the BBQ

If you want to cook fish fillets directly on the grill, choose firm-fleshed fish that can stand the heat without falling apart, such as salmon, monkfish or halibut. To cook more delicate fish such as seabass or lemon sole, wrap the fillets in foil with a bit of liquid and some herbs and spices. It will steam the fish and keep it moist.

You can also use fillets to make fish skewers or fish burgers, which often helps to make it more appealing for young children!

How to cook whole fish on the BBQ

You can also choose to cook fish whole. Serving whole fish always makes for an impressive main course and leaving the fish whole helps to keep the fish moist and flavourful. You can also stuff whole fish which is a great way to add flavour.

One way to cook whole fish is to use a fish basket, which consists of two metal grids that ‘sandwich’ the fish and helps the stuffing stay inside. It also produces a crispy skin. If you don’t own a fish basket, you can wrap your whole fish in foil. It won’t have a crispy skin but the flesh will be wonderfully moist.

Seasoning fish for BBQ

Try marinating your fish – even something as simple as a drizzle of olive oil, a squeeze of lemon juice and few herbs can do wonders. Classic flavours usually suit barbecued fish quite well: garlic, lemon, basil, thyme or chilli. Try to avoid overpowering flavours that would take over the fish and mask its taste. You can also use flavoured butters or side sauces to add some flavour to your fish.

Sides to serve with barbecued fish

Simply grilled vegetables compliment well fish cooked on a BBQ. Try Mediterranean vegetables such as courgettes, tomatoes, aubergine or bell peppers. You can also serve light salads as a side dish. If you prefer something more substantial, you can serve your fish with rice or roast potatoes.

BBQ Fish Skewers Recipes

What better way to enjoy a warm summer day than getting together with friends and family for a BBQ? Fish and seafood taste amazing when grilled on a BBQ – and it’s good for you! You can even customise the skewers with your favourite veggies! Here are some great recipes we think would be perfect for a nice summer BBQ in the garden.

Grilled Salmon Skewers

Grilled Salmon Skewers
Serves: 6-8
  1. Heat up your barbeque so the heat is to medium to high.

  2. Cut the salmon into 1-inch cubes and slice 3 of the lemons into very thin slices either with a sharp knife or with a mandolin.

  3. Alternate threading the salmon and the lemon slices on the skewers, about 5-6 pieces of salmon per skewer. Drizzle the skewers with olive oil and season with salt and pepper.

  4. Squeeze ½ of the remaining lemon juice on top.

  5. Using a pair of tongs, carefully transfer the salmon skewers to the preheated barbeque and grill for about 3 minutes on each side until the salmon is almost fully cooked through.

  6. Remove the salmon skewers from the grill and let rest for about 5 minutes to let the salmon just continue to cook.

  7. Serve the salmon skewers with extra lemons if desired.

Mediterranean Fish Skewers

Mediterranean Fish Skewers
Serves: 2
  • 350g firm-fleshed fish such as Halibut, cut into bite size chunks
  • 1 red onion, quartered and coarsely sliced
  • 2 red bell peppers, deseeded and coarsely sliced
  • 1 lemon, cut into small wedges
  • 5 – 6 fresh bay leaves
  • 2 tbsp olive oil (for roasting the vegetables)
  • For the marinade:
  • 2 tbsp olive oil
  • Juice of ½ lemon
  • 1 – 2 teaspoon chilli flakes
  • Salt and freshly ground black pepper to taste
  • Lemon wedges to serve
  1. Preheat your barbeque to a medium-high heat.

  2. Cut the skinned, boneless fish (halibut or any firm-fleshed fish) into bite size (about 3 cm/1.2” in.) chunks.

  3. Place the fish in a bowl and stir in the olive oil, lemon juice and chilli flakes. Season the fish with salt and ground black pepper. Gently coat the chunks of the fish with this marinade.

  4. Cover the bowl and set aside for 15 minutes to marinate and for the fish to absorb the flavours.

  5. Thread the fish onto the skewers, alternating with a wedge of lemon, red onion slice, red and green pepper slices. Thread one or two bay leaves into each skewer. Brush the kebabs with any leftover marinade.

  6. Place the skewers your barbeque grill. Cook until fish is cooked through (about 10min), turning the skewer once.

  7. Serve the fish skewers hot with roasted vegetables, potatoes or rice and a wedge of lemon by the side.

Spicy Tuna Skewers

Spicy Tuna Skewers
Serves: 4
  • 1 tablespoon turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 3.5 cm (1½ inch) piece of fresh root ginger, peeled and finely chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 400g fresh tuna steak, cut into chunks
  • 200ml natural yoghurt
  • finely grated rind of 1 lemon
  • vegetable oil, for brushing
  • salt and pepper
  1. Put the turmeric, cumin, coriander, ginger, olive oil and 1 of the garlic cloves in a bowl and stir well.

  2. Add the tuna, coating all the pieces with the mix. Cover and leave in the refrigerator to marinate for at least 1 hour.

  3. Mix the yoghurt with the remaining garlic clove and the lemon rind and season with salt and pepper.

  4. Place the tuna pieces onto skewers and sear in batches for 1 minute on 1 side and 30 seconds on the other. Remove from the barbeque and serve with the yoghurt sauce.


If you’re using wooden skewers, make sure to soak them in water for about 20 minutes so they don’t burn! Happy cooking!

Get free haddock with your order

Another bank holiday weekend is fast approaching, the perfect opportunity to fire up the BBQ (weather permitting – fingers crossed!) and enjoy some tasty grilled fish.

Here are a few ideas of fish & seafood that taste amazing when cooked on BBQs:


And with all orders over £60, we’re chucking in an extra 2 Haddock fillets for FREE! Why not try this grilled haddock sandwich recipe?

Fill your fridge and freezer with delicious fish and seafood to be ready for the long weekend! Offer is valid for the month of May only, don’t get caught up!

How to smoke fish at home

The easiest way to smoked fish at home is the hot smoking method. This involves cooking and smoking the fish simultaneously. If you can buy smoked ovens, it’s actually not very hard to DIY your very own smoker.

smoke fish at home

You basically need a large container and a matching lid. Place your wooden chips at the bottom of the container and cover with foil then make a few holes. Place a wire rack on top (where your fish will be) and cover with a lid or tightly place foil over the container. If you are smoking your fish indoors, make sure the room is well ventilated.

Oily fish is best for hot-smoking: try mackerel or salmon! Larger fish will take longer so you also need to consider the size of your fillets when smoking fish.

Before smoking, you will need to cure your fish for about 30 minutes. You can experiment with different flavours and spices but remember to not use too many flavours. To keep it simple you can rub your fish in coarse salt then rinse it well before cooking.

The principle of hot-smoking is to cook the fish slowly, at a low temperature and away from direct heat. Place your wooden chips in the bottom of your container and cover with foil, with a few holes so the smoke can escape. The fish should be placed on a rack, on top of the foil and covered with a lid so the smoke can surround the fish.

You can experiment with a variety of wooden chips – each type of wood will give the fish a unique flavour. You can also use hay. Oak is a classic; it gives fish a bold and strong flavour but is easy to overdo. Beech is more subtle but still fragrant and has less risk of overpowering the flavours of the fish. Only use clean hardwoods for hot-smoking.

Cook your fish for about 10-12 minutes at about 160C. Adjust cooking time according to the size of your fillets. If you’re not eating all the fish straight away, make sure to seal your fillets before storing it in the fridge – otherwise, all your food might smell of smoke too!

Greek Fish Recipes

Mediterranean recipes are perfect for Spring and Summer as they usually bring fresh flavours that are best enjoyed on a warm and sunny day! Here are 3 recipes using white fish that you could try. Choose your favourite fish among cod, halibut, seabass, sea bream or lemon sole.

Cod with Spinach & Artichoke Spread

Greek Fish Recipes
Serves: 2
  • Spinach Artichoke Dip:
  • 1 fresh jalapeño, seeded and diced
  • 2 cups nonfat Greek yoghurt
  • 225g reduced fat cream cheese
  • 2 tablespoons butter
  • 1 ½ cups parmesan cheese
  • 425g artichoke hearts, drained and lightly chopped
  • 285g frozen spinach, thawed and drained
  • 3 garlic cloves, diced
  • Fish Fillets:
  • 1 tablespoon olive oil
  • 2 cod fillets, fresh or thawed
  • 7 Kalamata olives, chopped
  1. Artichoke Dip:

  2. Add diced jalapeño to a medium saucepan over medium-high heat, stirring occasionally until fragrant and a bit softer in texture.

  3. Add remaining ingredients to the pan. Cook until cheese has melted, stirring often.

  4. Once everything has blended together and has become easier to stir, allow to slightly bubble for a few minutes then remove from heat and set aside.

  5. Cod:

  6. Heat olive oil large skillet over medium-high heat.

  7. Add cod to a pan and cook for 4-5 minutes, then flip and cook for another 4-5 minutes.
  8. When the cod is finished, remove and plate.

  9. Now, take a spoonful (or as much as you’d like!) of the spinach artichoke spread and place it over the top of each cod.

  10. Sprinkle kalamata olives over each piece of fish. Serve with your favourite side.

Mediterranean Stuffed Sea Bass

Mediterranean Stuffed Seabass
Serves: 2
  • 2 whole sea bass, cleaned and gutted
  • 1 lemon, sliced
  • 1 fennel bulb, sliced
  • 1 tomato, chopped
  • 15 kalamata olives, pitted
  • 15 capers
  • 2 cloves of garlic
  • 150ml white wine
  • ½ a bunch fresh parsley, chopped
  • 1 tbsp olive oil
  • salt and freshly ground pepper
  • lemon zest for garnish
  1. To prepare this oven baked stuffed sea bass recipe, preheat the oven to 190C and transfer the sea bass onto a baking tray lined with parchment paper or foil. (Make sure to use enough foil to cover the fish later.)

  2. Prepare the stuffing for the sea bass. Finely slice the fennel, lemon and tomato and set aside. Peel and finely chop the garlic and slice the kalamata olives into rings.

  3. Fill the cavity of each fish with 2 slices of lemon, the fennel and half the amount of the chopped tomato, olives and capers. Scatter on top of the sea bass the chopped garlic, any remaining fennel slices and the rest of the olives, tomato and capers. Pour in the white wine and season with salt and freshly ground pepper. Drizzle the sea bass with olive oil and garnish with chopped parsley.

  4. To bake the stuffed sea bass, you need to seal the fish well by folding the foil up like a parcel. This will help keep the juices and flavours in and will help your stuffed sea bass maintain tender.

  5. Bake the stuffed sea bass in preheated oven at 190C for 20-25 minutes, until cooked through.

  6. Remove the baking tray from the oven and let it rest for 3-4 minutes, then place the stuffed sea bass with the foil on a serving platter, unwrap carefully, garnish with some lemon zest and enjoy!

Psari Plaki (Gerek Style Baked Fish)

Greek Style Baked Fish
Serves: 4
  • ¼ cup olive oil
  • 3 cups sweet onion, sliced
  • 1 cup leeks, sliced cross-wise
  • 4-6 garlic cloves, minced
  • 2 400g cans diced tomatoes, drained
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 2 teaspoons dried Greek oregano
  • 1kg cod (or other light fish, such as halibut, haddock, lemon sole)
  • 2 tablespoons fresh parsley, finely chopped
  1. Preheat the oven to 175 degrees celsius.

  2. Preheat a wide saute pan over medium-high heat. Add in the olive oil.

  3. Add the onions and leeks and saute until soft, about five minutes.

  4. Add the garlic and saute until fragrant, one minute.

  5. Add the tomatoes, salt, pepper, and Greek oregano and cook for an additional five minutes. Remove from heat.

  6. Place the fish in a baking pan and top with the tomato mixture.

  7. Bake in the oven for 40-50 minutes or until the fish flakes easily with a fork.

  8. Top with the chopped parsley just before serving.



Double your money! Earn 2x more points

Between 4th and 14th May. earn 2 TIMES the number of points!

£1 spent earns you 2 points, so you can double the money you can save on future orders! For example, if you spend £50 you’ll get 100 points, worth £1!

If you already have placed an order with us, make sure you log in at the first step of checkout so points can be correctly credited to your account.