Chicken & Vegetable Stir-fry

Per serving

Calories

390

Protein

30 g

Carbs

28 g

Fat

18 g

Fibre

5 g

Vitamins and minerals, % of a day’s needs

• Iron16%
• Vitamin D1%
• B1213%
• Zinc16%
• Magnesium22%
• Omega-313%
• Folate36%
• Calcium6%
• Potassium25%
• Vitamin C180%
• Vitamin A10%
• Riboflavin35%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 300 g Chicken breast
• 150 g Broccoli
• 1 whole Red pepper
• 100 g Mangetout
• 2 cm piece Fresh ginger
• 2 Garlic cloves
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Vegetable oil

Method

1. 1

   Slice chicken into thin strips. Cut broccoli into small florets, slice red pepper into strips, and trim mangetout. Mince garlic and grate ginger. Have soy sauce measured and ready.

2. 2

   Heat vegetable oil in a wok over the highest heat until smoking. Add chicken strips in a single layer and cook without moving for 2 minutes until golden on one side. Toss and cook 1 minute more. Remove and set aside.

3. 3

   Add broccoli to the wok with a splash of water. Stir-fry for 2 minutes. Add red pepper and mangetout and cook for 1 minute more, keeping everything moving.

4. 4

   Push vegetables to the sides and add garlic and ginger to the centre. Stir for 30 seconds until fragrant. Return chicken to the wok and pour soy sauce over everything. Toss to combine.

5. 5

   Drizzle sesame oil over the stir-fry and toss once more. Serve immediately over steamed jasmine rice.