RECIPES

Easy chicken stir fry

Ingredients:

•  450g boneless, skinless chicken cut into small pieces
• 1 tablespoon olive oil
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon honey
• 1 teaspoon ginger (freshly grated or powdered)
• 1 teaspoon minced garlic
• 1 cup broccoli
• 1 red capsicum, (sliced thinly)
• 1 small zucchini (sliced)
• 1/2 cup baby carrots
• 1 tablespoon sesame seeds (optional)
• brown rice or quinoa (for serving)

Instructions:

1. Prepare the rice or quinoa. Cook the brown rice or quinoa according to the packet directions. Set aside.
2. Cook the chicken.  Heat the olive oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, or until the chicken is fully cooked and no longer pink. Remove the chicken from the pan and set it aside.
3. Sauté the vegetables. In the same pan, add the garlic and ginger, sautéing for 1-2 minutes until fragrant. Then, add the broccoli, capsicum, zucchini, and carrots. Stir-fry for about 5-6 minutes, or until the vegetables are tender but still crisp.
4. Add the chicken back in. Return the cooked chicken to the pan. Stir in the soy sauce and honey. Stir everything together to coat the chicken and vegetables in the sauce. Cook for an additional 2 minutes to heat everything through.
5. Serve. Serve the stir-fry over a bed of brown rice or quinoa. (Sprinkle with sesame seeds for a crunchy topping).

Enjoy!