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Chicken and vegetable stir fry
| Category: | Lunch Dinner |
Ingredients
500g of boneless chicken breasts
2 tablespoons of soya sauce
1 teaspoon of curry powder
Juice of 1 lemon
1 teaspoon olive oil
1 medium onion peeled and chopped
3 medium carrots, peeled and cut into strips
½ a medium sized head of broccoli or cauliflower, trimmed and cut into small florets
Handful of string less green beans, cut into strips
3 garlic cloves, peeled and crushed
1 red and 1 yellow pepper, cored and diced
1 bag of fresh spinach
Handful of fresh basil leaves, chopped
Pepper to season
Chicken and vegetable stir fry Directions
- 1. Cut the chicken breasts into strips and mix them with the soy sauce.
2. Mix the curry powder with the lemon juice to make a paste and season with pepper.
3. Place the strips of chicken into the paste and turn them until they are well coated
4. Heat the oil in a wok and add the onion and chicken and fry until cooked
5. Add the remaining vegetables, except the spinach, and fry for 1 ½ minutes.
6. Add the spinach and turn off the heat – the spinach will wilt down in the heat of the pan.
7. Sprinkle with chopped basil and serve with rice or mashed potatoes
8. To serve sprinkle with the chopped fresh parsley.
Recipe notes
Serves 4
Nutrition facts
Per Serving
| Kcal: | 78 kcal |
| Kjoule: | 324 Kjoule |
| Fibers (g): | 1.7g |
| Sodium (mg): | 0.2mg |
| Carbs: | 10.6g |
| Sugar (g): | 2.1g |
| Fat: | 0.7g |
| Saturated fat (g): | 0.1g |
| Proteins: | 6.2g |
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