chicken and vegetable stir-fry
How to make chicken and vegetable stir-fry recipe
Serves 4, Total cooking time 15 minutes
Ingredients:
2 tablespoons coconut oil
3cm (1¼ inch) piece of fresh root ginger, peeled and finely diced
2 garlic cloves, crushed
1 onion, chopped
450 g (14½ oz) skinless chicken breast fillets, cut into strips
125 g (4 oz) mushrooms, quartered
300 g (10 oz) broccoli florets
125 g (4 oz) curly kale, chopped
1–2 tablespoons soy sauce
2 tablespoons sesame seeds
Method:
Heat the oil in a wok or large frying pan until hot, add the ginger, garlic and onion and stir-fry for 30 seconds. Add the chicken and stir-fry for a further 2–3 minutes.
Add the vegetables, then sprinkle over the soy sauce. Stir-fry for 1–2 minutes, then cover and steam for a further 4–5 minutes until the vegetables are tender and the chicken is cooked through. Serve sprinkled with the sesame seeds.
For chicken & oriental vegetable stir-fry:
Heat 2 tablespoons coconut oil in a wok until hot, add 6 chopped spring onions, 2 crushed garlic cloves and 1 tablespoon peeled and grated fresh root ginger and stir-fry for 2 minutes. Add 450 g (14½ oz) sliced chicken breast fillets, and stir-fry for 2–3 minutes.
Add 75 g (3 oz) baby sweetcorn and 1 cored, deseeded and sliced red pepper and stir-fry for a further 3–4 minutes. Stir in 100 g (3½ oz) chopped shiitake mushrooms, 50 g (2 oz) bean sprouts and 2 chopped pak choi and stir-fry for 4–5 minutes.
Stir in 2 tablespoons oyster sauce and 1 teaspoon soy sauce and cook for a further 4–5 minutes. Serve sprinkled with 2 tablespoons toasted sesame seeds. Total cooking time 20 minutes.
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| chicken and vegetable stir-fry |
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