Chicken and Vegetable Stir-Fry
On the table in 25 minutes, and it takes whatever veg is cheap.
Serves 4 25 min 42g protein
chickenstir-fryasianone-pan
Plan it this weekIngredients
- Chicken breast fillets600 g
- Long grain rice300 g
- Broccoli300 g
- Carrots200 g
- Capsicum200 g
- Spring onions60 g
- Garlic15 g
- Fresh ginger15 g
- Soy sauce60 ml
- Vegetable oil20 ml
Method
- Start the rice so it is ready when the stir-fry is.
- Slice the chicken thinly. Cut the broccoli into small florets and the carrot and capsicum into thin strips.
- Heat the oil in a wok over high heat and stir-fry the chicken in two batches until golden. Set aside.
- Stir-fry the garlic and ginger for 30 seconds, add the harder vegetables and a splash of water, and cook covered for 3 minutes.
- Return the chicken, add the capsicum, spring onion and soy sauce, and toss for 2 minutes. Serve over the rice.
What it costs, and where to buy it
Each item at whichever of your shops sells it cheapest.
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Chicken breast fillets · 600 g
- Long grain rice · 300 g
- Broccoli · 300 g
- Carrots · 200 g
- Capsicum · 200 g
- Spring onions · 60 g
- Garlic · 15 g
- Fresh ginger · 15 g
- Soy sauce · 60 ml
- Vegetable oil · 20 ml