Chicken Stir-Fry
Ingredients:
- 1 chicken breast (150g), cut into bite-sized pieces
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup snap peas
- 2 tbsp soy sauce (low sodium)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp olive oil
Calories per Portion:
- 350 kcal
Macros per Portion:
- Protein: 32g
- Carbohydrates: 20g
- Fats: 16g
This chicken stir-fry is a quick and easy meal that’s full of colourful vegetables and lean protein. It’s a great way to get a balanced, delicious, and nutritious lunch.
- Prepare the Ingredients:
Cut the chicken breast into bite-sized pieces and slice the bell pepper. Prepare the broccoli and snap peas by washing and cutting them if necessary. - Cook the Chicken:
Heat olive oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook until they are no longer pink in the center, about 5-7 minutes. Remove the chicken from the pan and set aside. - Cook the Vegetables:
In the same pan, add a bit more olive oil if needed. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant. Then, add the bell pepper, broccoli, and snap peas. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp. - Combine and Season:
Return the cooked chicken to the pan. Pour the soy sauce over the mixture and stir everything together. Cook for another 2 minutes to heat through and combine flavors. - Serve:
Serve the chicken stir-fry hot, either on its own or with a side of brown rice or quinoa for an extra hearty meal.