Healthy living

Chicken and veggie stir-fry

Chicken stir fry
Chicken and veggie stir-fry

Preparation time: 20 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients

  • 2 cups rice
  • 1 teaspoon vegetable oil
  • 250g chicken breast, skin removed and cut into strips
  • 1–2 cloves garlic, crushed
  • 1 medium onion, chopped
  • 2 medium carrots, thinly sliced
  • 1 stick celery, sliced
  • 1 red capsicum, seeded and diced
  • 125g snow peas, ends and strings removed
  • 1 bunch bok choy, or 1 cup of cabbage, roughly chopped
  • 2 teaspoons cornflour
  • 2 tablespoons reduced-salt soy sauce
  • 1/2 cup chicken stock
  • 1 tablespoon sweet chilli sauce

Method

1. Cook rice following packet directions. While cooking, heat oil in a wok or large pan and stir-fry chicken until almost cooked. Set aside.

2. Add garlic, onion, carrots, celery and capsicum to the wok and cook for 2 minutes.

3. Return chicken to the pan, add snow peas and bok choy and cook for 2 minutes.

4. In a small bowl mix cornflour and soy sauce to a smooth paste then stir in stock and chilli sauce. Pour into stir-fry and heat through. Serve with rice.

Notes

  • Use lean pork loin instead of chicken.
  • Try noodles instead of rice.
  • 9 serves of vegetables in this recipe.

This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.

Go for 2&5 campaign logo